We cultivate olives for the pleasure of a special oil.
The harvesting and storage techniques have had several changes over the years, following the technical innovations that have subsequently presented themselves.
From harvesting by hand we moved on to harvesting with hand combs and cloths, up to harvesting with compressed air harvesters and nets.
The milling, initially practiced only after a long period has passed since the olive harvest, today takes place preferably on the same day of the harvest.
The Extra Virgin Olive Oil is our flagship product This precious oil is obtained from the first pressing of the olives, which is carried out, according to the centuries-old tradition, through a slow crushing of the fruits using a granite grinder, thus allowing not to heat too much fruit and therefore extract only the oil with the best organoleptic properties. We use our own oil for the preparation of our dishes.
