Extra Virgin Olive Oil

Varieties: Frantoio, Leccino, Moraiolo, Pendolino
Harvesting: The olives are handpicked using combs that make them fall onto nets placed on the ground, and then they are manually collected into crates. The olives are then transported to the mill and processed within a maximum of 24 hours to preserve their organoleptic properties and distinctive flavor and aroma.
Processing: The oil is cold-pressed, meaning it is produced through a mechanical process at a temperature below 23°C, in order to best preserve the product’s unique characteristics and, above all, its quality.