Production

The extraction of the olio extravergine di oliva must be a purely mechanical procedure. Our olives are cold-pressed, meaning they are not exposed to temperatures above 27°C in order to avoid natural fruit oxidation.

This process allows the oil to retain an intense fruity taste for longer periods.

Our oil is stored in stainless steel, airtight tanks at a temperature of between 10° and 15°C, thus avoiding contact with light, oxygen and heat, which are the key requirements for protecting and maintaining the quality of the fresh oil.

To maintain and prolong the sensory characteristics of your oil, we recommend storing the bottles in a cool, dark place.