Our olive groves are meticulously maintained and harvested by hand. They feature a variety of olive cultivars, including Frantoio (20%), Leccino (10%), Pendolino (10%), and Canino (60%). From branch to bottle, every step of our production process is based on a wholly organic and sustainable eco-friendly approach: manuring, cultivation, pruning, harvest and pressing. All our olives are carefully hand-picked, starting at the end of September and throughout October. 

Our olives are cold-pressed within 8 hours of harvest at a maximum temperature of 23 degrees Celsius using a state-of-the-art mill. We ensure the quality of our olive oil by strictly controlling the bottling and storage process in an inert environment protected by nitrogen, thereby preventing any degradation and ensuring our product reaches you in tip-top condition.

While it is generally accepted that wine improves with age, the same cannot be said for olive oil.