absolute Meiterranean authenticity
The olive oil has always been one of the most used seasoning in the Mediterranean diet. Physicians and nutritionists recommend its consumption.
Thanks to the presence of oleic acid, monounsaturated fats, Vitamin E and phenols, olive oil has a high level of digestibility.
How we produce our olive oil
The collection: olive tree’s flowers become fruits between spring and summer. Once mature, the olive takes a color between green and violet. The collection goes on until January;
The pressing: the olives are collected and then brought to the oil mill where they are pressed. From the pressing we obtain a paste, that then after the spin dryer dives out oil and pomace;
Packing and quality control: the oil is sent to the packing department, where it is corked and labeled. Later goes under chemical and organoleptic tests that have to confirm the high quality of our oil. Only after passing them, the product goes into the market.