Our oil is a precious product of a work process that lasts throughout the year and the phases of which scrupulously respect the rhythms of nature.
Pruning: every year the trees are pruned, which means removing all branches that prevent olives to be better exposed to the sun and air, allowing, moreover, the tree sap to be better distributed on the fruiting branches.
Harvest: harvesting usually takes place between October and January, depends on the climate and the subsequent maturation of the olives.
Pressing: after olives have been harvested they are taken to the mill to be pressed within 24 hours from harvest. There is only one squeezing, so all the oil is extra virgin olive oil, obtained by two methods:
– traditional method, cold and the first pressing, the classic presses;
– innovative continuous cycle method, cold extracted from pitted olives, to bring out more flavour of the flesh.
Storage: immediately after being pressed, the oil is transferred to stainless steel tanks, in cool and dry places, so as to ensure the quality of the product and its durability within 18 months.
Filtering: part of the oil is filtered through cotton wool. The filtered oil is chosen by those people who prefer a clear oil, which, however, has a strong taste.
Bottling: for local purchases, we also bottle the product in elegant glass bottles, in 0.25, 0.50 to 0.75 litre sizes.
Sale: ll the oil we sell is of our own production and the sale is directly to the consumer who can buy it in Vieste, at our historic building, or order it at home by e-mail or phone.