We can regulate our olive trees to favor the right aeration and a good vigor of the foliage and guarantee a quality harvest.

We care about the life of our plants, of all living organisms, and of the environment and for this reason we only use zero impact products.

We monitor all the phenological phases of the olive, from pruning to harvesting. Constant quality control work.

The harvest takes place in the first ten days of November with the help of squotitori to favor the spontaneous detachment of the olive. The transport to the mill takes place in perforated plastic crates and takes place within 6 hours of harvesting to maintain the natural freshness of the olive.

Once in the mill, the olives begin their transformation process with defoliation and washing in clean water to remove any impurities.

The olives are broken in a hammer crusher in order to obtain a homogeneous paste.

A heat exchanger that acts as an intermediary to the crusher and malaxer regulates the temperature of the dough after pressing to avoid overheating and damage the quality of the oil at the end of extraction. The kneading consists in a slow and constant mixing of the paste to favor the coalescence or the detachment of the oil from the vegetation water. In order to obtain excellent quality oils, kneading takes place at low temperatures (19 ° -23 °).

The oil paste arrives in the decanter (two phases), the heart of the oil mill, it is a centrifugal separator which, using the centrifugal force, is able to separate the two parts of the olive paste, characterized by different specific weights, the pomace wet with vegetation water and extra virgin olive oil.

The freshly produced extra virgin olive oil is immediately filtered and stored in special stainless steel tanks in the absence of oxygen to preserve all its characteristics and quality.

Before being packaged, our extra virgin olive oil is subjected to chemical and sensorial analyzes to test its quality. Finally, cans and bottles are filled and labeled.