LOCATION AND TECHNIQUE

This well-ventilated and sunlit location, combined with the naturally draining soil, creates ideal conditions for the olive trees and oil production.
Another crucial factor is the pruning technique we use: the polyconic vase method, which helps maintain the balance of the plant and facilitates harvesting.
Thanks to this precise technique, we ensure the overall health of the trees—an essential element to guarantee the quality of our oil.

PRODUCTION

The olives are harvested by hand or with mechanical tools. For many years, we’ve used the “abbacchiatore”—a light rod with a pair of combs at its tip, guided by skilled hands that gently let the olives fall onto nets.
The olives are then placed into specially designed harvest crates and processed within 24 to 48 hours at low temperatures, preserving their organoleptic and nutritional properties.
At the mill, the olives undergo several careful steps: crushing, kneading, extraction, and filtration—the moment when the extra virgin olive oil is separated from the water and emerges pure, ready to be bottled and enjoyed.