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Extra Virgin Olive Oil

OLIVE VARIETY:
Moraiolo (65%), frantoio (25%), leccino (10%).

TERROIR:
Mainly formed with clay schist (70 %) but also with sandy loam soils.

TYPE OF CULTURE:
Organic farming, one pruning every 2 years.
Harvest during first half of November generally, when the fruit is half ripen.

OIL PROCESS:
Manual harvest.
Less than 12 hours before pressing.
Defoliation and washing of olives.
Crushing with discs system.
Kneading under controlled atmosphere.
Extraction with 3 phases centrifugation.
Final separation with high-speed centrifugation.
Light filtration.
Intense aromas of just maturated fruit.