In our land the olive trees have particularly acclimatized, finding a suitable climate: temperate and rainy in spring, drier in summer, with not very cold winters, and prevailing winds from the north, north-east.
Our olive groves are characterized and protected by the network of dry stone walls, made by tilling the lands that delimit the individual properties and a fundamental element of the local ecological network, ensuring the right thermo-hygrometric conditions of the land and playing an important role in hydrogeological defense.
We harvest the olives between October and November directly from the tree, by hand or through mechanical tools, preserving the integrity of the fruit and all its nutritional properties.
The harvest takes place by the end of November and this allows us to obtain an oil richer in polyphenols. The harvested olives are immediately brought to our company mill
Our organic company has a Pieralisi continuous cycle crusher, with a centrifugal extraction system type “Integral”. We process our olives within 24 hours.
The low-temperature processing of organic extra virgin olive oil is a highly technological process that requires great care in the selection of olives and their conservation. However, the result is an oil of the highest quality, with low peroxide values and an intense and persistent flavor and aroma, preserves the organoleptic properties of extra virgin olive oil and makes it a unique and valuable product.
In addition, it allows you to maintain the nutrients and bioactive compounds of organic oil, such as natural antioxidants, polyphenols and unsaturated fatty acids, which are essential for the health of the organism.
The organic extra virgin olive oil thus obtained is stored in special hermetically sealed stainless steel containers, before being marketed.
Ours is an organic extra virgin olive oil with very low acidity. At the sight it is clear, intense golden yellow and green tones. The nose is fine and enveloping, rich in ample vegetal notes, while the taste is composed and harmonious, with the right combination of bitter and spicy.
According to EC Regulation 1019-2002, organic extra virgin olive oil is obtained exclusively from olives and by mechanical processes, without the use of chemical additives. This type of oil is extracted through the pressure of the olives, thus ensuring a natural and environmentally friendly production.
The organic certification guarantees that the cultivation of olives takes place in the absence of pesticides and chemical herbicides, and that strict standards of quality and environmental sustainability are respected.
Supporting this production method means developing a production model that avoids the overexploitation of natural resources, adhering to some technical principles:
Rigorous analyses are carried out on organicextra virgin olive oil to check that the product is free of any trace of pesticides, pesticides, lead, additives, preservatives, GMOs and dyes. It is certified, therefore, that the organic oil is 100% pure and does not contain any residue of harmful substances and that it is a high quality product, healthy and safe and that respects the environment.
