Extra Virgin Olive Oil

Tradition and Innovation

Our single-variety oil production is the result of a rigorous process that combines agronomic tradition and modern extraction technology, with the aim of enhancing the unique identity of each individual cultivar.

Field Care

Everything begins in the olive grove, where canopy management relies on polyconic vase pruning. This training system not only respects the plant's physiology but ensures optimal illumination and constant air circulation — crucial factors for olive health. During the summer months, our attention shifts to integrated pest management: we carry out precise and constant monitoring to prevent olive fly and moth attacks, intervening in a targeted manner only to guarantee the absolute health of the fruit.

Harvesting and Extraction

Harvesting is a race against time to capture the aromatic peak: we proceed from early September to early November. We choose to harvest early to maximise polyphenol content and aromatic freshness, even at the expense of quantitative yield. The olives are immediately processed in a continuous-cycle three-phase mill, a technology that allows cold extraction by carefully separating oil, vegetation water and pomace, preserving the fruit's organoleptic heritage intact.

Storage and Packaging

To ensure the oil maintains its excellence over time, the product is immediately filtered to remove all residue. It then rests in stainless steel tanks under a nitrogen blanket: the absence of oxygen prevents oxidative processes, "locking in" the quality of the oil as if freshly pressed. The cycle concludes with packaging in dark glass bottles or tins — essential shields against light to preserve the soul of our oil intact all the way to your table.