We cultivate our olive grove using modern agriculture principles that allow the trees to grow at a natural, steady pace, without forcing or disrupting their growth. The main olive varieties we grow are Frantoio, Leccino, Moraiolo and Pendolino.

The unblemished olives are harvested at the beginning of ripening, and mechanically cold-pressed daily to avoid premature oxidation of the product. Our extra virgin olive oil is particularly well appreciated for its exceptionally low levels of acidity and peroxides, and for the high content of antioxidant substances that give it a rich and delicate flavour, and ensure that it keeps well over time. The product is filtered, too, a process that eliminates the natural “stripping” of the oil as well as the natural vegetable water residues, without altering its characteristics in any way.

Frantoio – The oil is particularly rich in polyphenols, and has a fresh and intensely fragrant fruity flavour; bitter taste; aroma reminiscent of the scent of green olives and freshly cut grass; spicy aftertaste.

Leccino – The oil is particularly rich in tocopherols, and has a ripe, slightly fruity flavour, a pleasant taste and aromas of ripe fruit and sweet almonds.

Moraiolo – The oil is rich in polyphenols and tocopherols, has a balanced fruity flavour, a delicately bitter taste, an aroma with a distinct hint of artichoke, and a spicy aftertaste.

Pendolino – The oil has a high content of polyphenols and tocopherols, and a fresh olive fruitiness; the flavour is balanced and mild, with predominantly bitter notes.