Our farm is home to 300 thriving olive trees, comprising two esteemed varieties: Frantoio and Leccino. Each season, our dedicated team meticulously handpicks the olives to ensure only the highest quality fruit is selected for processing. Within 12 hours of harvest, the olives are transformed into oil using state-of-the-art equipment, reflecting our commitment to excellence.
We pride ourselves on utilizing a cold-pressing method, which involves processing the olives without heating above 27°C. This careful technique not only preserves the natural flavors but also retains more of the olives' essential nutrients, resulting in a superior product.
Our boutique-style production allows us to yield approximately 700 liters of exquisite olive oil every two years. This careful, small-scale approach enables us to maintain the integrity and uniqueness of our oils, ensuring that each bottle captures the essence of our farm and the rich traditions of olive oil production.
