Our extravirgin oil is made with Frantoio, Leccino and Moraiolo organic olives.

The harvest begins in November, by hands and nets. The olives are harvested in small crates and cold pressed by mechanical proceeds to get a low acidity and a superior quality.

After the pressing, the oil has a very deep green colour and it’s very flavoured.

It rests in inox containers for about 6 months, until it reaches the typical goldy-green brilliant colour