Our extra virgin olive oil is produced exclusively with olives from our land, olives of very ancient origin, cultivated since Greek and Roman times in these areas, and with unique organoleptic characteristics. The harvest is done exclusively by hand without the use of automatic machinery, because our terraced land does not allow the use of tractors. In order to obtain the maximum fragrance, the olives are pressed 24 hours after the harvest, using state-of-the-art machinery and at controlled temperatures. The choice of the best olives, the harvesting with the utmost delicacy, and the fast milling generate a product of the highest quality with unique organoleptic properties.
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