Production

Olives before they are processed

The harvest begins in the first days of october, and generally ends in the last period of November, taking in consideration the right maturation of the olives. At the time of harvest the production process begins not longer than 24 hours after, to avoid fermentation and decomposition, that influenced the acidity and the flavour of our extra-virgin olive oil. Also, this method allow us to obtain a level of acidity that is well below the values established for the extra-virgin olive oil.

At the end the extra-virgin olive oil is conserved in stainless cisterns, ready for the packaging.

And this is why there are maybe traces of sediments at the bottom of our bottles, this is a guarantee of quality.

Our position, with the right soil, and the use of traditional technics combined with modern machines, are the reasons why our extra virgin-olive oil has a yellow colour with green reflections and an intense flavour, ideal all types of plates. But what makes our extra-virgin olive oil so special is the love and the passion that my family has dimonstrated for generations.

We are convinced that a good extra-virgin  olive oil is indinspensable for healthy and genuine cucine.