From Orchard to Table: The Craft Behind Our EVOO
The extraordinary quality of our Extra Virgin Olive Oil doesn’t happen by chance. It is the result of a rigorous production cycle, where deep-rooted tradition seamlessly meets state-of-the-art cold-extraction technology.
Harvest: Hand-Picking (Brucatura)
We strictly reject gathering olives that have fallen to the ground, as this compromises freshness and elevates acidity.
Instead, we harvest our olives exclusively by hand (brucatura) using gentle mechanical shakers directly from the tree. This traditional method ensures the skin and flesh of the fruit remain pristine, keeping the raw material completely intact.
From Grove to Mill in Just a Few Hours
Time is our greatest ally in guaranteeing exceptionally low acidity and high polyphenol counts.
Freshly harvested olives are placed in ventilated crates to allow air circulation and transported to the mill within a few hours. Upon arrival, they are immediately defoliated and washed with fresh running water.
Cold Crushing & Malaxation
Crushing: The intact olives are gently crushed to break down the pulp and pit, releasing micro-droplets of oil.
Cold Malaxation (Gramolatura): The resulting olive paste is slowly kneaded in sealed vats under strictly monitored temperatures (consistently below 27°C / 80°F). This crucial step allows the oil droplets to merge while keeping natural aromas and antioxidants intact.
Extraction & Mechanical Separation
Through modern centrifugal separators and extractors (without using any solvents or chemical agents), we separate the solid residue (pomace) and vegetation water from the oil paste.
The result is a 100% pure, natural, and unaltered Extra Virgin Olive Oil.
Stainless Steel Storage & Bottling
Our oil rests in stainless steel silos under an inert atmosphere and constant temperature, completely protected from light and air—the primary enemies of olive oil quality. There it waits until it is bottled and shipped directly to your door.