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The difference starts in the farm
first of all the climate and the soilCultivar, exposure, altitude and soil morphology contribute to the creation of a product with features closely related to the place in which they live. The indissoluble and essential binomial oil-soil, was born from the territory and traditions respect. The proud demonstration of that, are our secular olive groves, resurrected after years and years of abandonment, and our beloved oil.
First of all, Biological agriculture! In this, our territory helps us, because the position is particularly unfavorable for parasites, as the terrible olearia fly.
The right moment of the harvest
the olives say when they are readyThere is a specific moment in which the olives give their best, before the maturation process “ruin” the noble component of the oil, as the polyphenols and other natural antioxidants. Not all the olives are ready in the same time. The cultivar and the differences between the different farms, make a great variability. Our experience, with the deep knowledge of our trees and the constant presence among our olive groves, represent the foundation to identify precisely the right moment. In this phase, man becomes the absolute protagonist.
Comb the crowns
the precious integrity of every oliveThe harvest tries to ensure the lower impact on the trees and on the olives: any dents on the olives accelerate the maturation process, while the trees must face the colder season of all the year. The harvest by hand guarantee an accurate selection of the olives.
From the field to the oil mill
no later than 12/24 hours from the harvestAs soon as the olives are picked up from the tree, inside the same olives the maturation process start accelerate and the most noble component of their pulp start deteriorate. For this reason, is important that the moment of the harvest and the moment of the pressing are as close as possible.
Everything is perfect
extract without changeThe pressing is one of the most delicate moment, and the temperature has to be controlled. The heat can change significantly the composition of the final product, because it accelerates all the oxidation and decay process. We make our oil taking the temperature plenty under the 27°C – that represent an impassable limit for the extravirgin olive oil.
What we obtain is just perfect: you just need the time to eat it.
The right place
how to preserve itThe extravirgin olive oil is kept in inox steel tanks, inside fresh and dry place, far from heat and protect from direct light and air. In this way the quality of our product is the same for over 36 months.