We harvest early in the season, between mid October and mid November, in order to pick the fruit in its prime, when the olives just begin to darken. To enhance the product’s quality, our olives are at the mill within hours after picking. This compromises a greater yield but preserves the fruit properties; the outcome is a great product, rich of vitamins and almost free from acidity.The Oil Extraction is done in a continuous process. The olives are washed in fresh running water and than are immediately crushed. Crushing is followed by a 40 minutes malaxation at a temperature below 26°C, so the olives are never exposed to long manipulation or oxidation.
We work with care, knowledge and passion from the beginning to the end. Farming, harvesting, crushing and storage of the oil are done following both traditional and modern metods.
This is how we obtain our Extra Virgin Olive Oil with great physical parameters and excellent on the table.