Olive oil

T

he work of producing a genuine oil starts with respect for the plant and for the environment, limiting chemical  treatment to the minimum indispensable; it then continues with the traditional  harvesting by hand, carried out by the whole family, and lastly, it is completed by the cold pressing  of the olives harvested, producing an excellent superior-quality extra-virgin olive oil.

The unique nature of this extra-virgin olive oil is due to the particular clayey soil, which makes it possible to obtain an extraordinarily low level of acidity with a delicate, easily digestible taste.