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Our extra virgin olive oil is made from Frantoio, Moraiolo, Pendolino, Leccino and Maurino olives, grown on our own trees and tended directly on our farm using practices that respect the trees and the surrounding environment.
The olives are harvested between September and November, during veraison, when their colour changes from green to reddish and purple hues. At this stage, before they are fully ripe, the olives contain high concentrations of natural polyphenols, valued for their antioxidant properties.
After harvesting, the olives are mechanically pressed, a process essential to preserving the aromas, flavours and nutritional qualities of extra virgin olive oil.
The result is an extra virgin olive oil with an authentic, intense flavour, born of careful farming that respects biodiversity.
