The Olive press

The transformation process is truly innovative: once defoliated, the olives are air-conditioned and brought to the ideal temperature to fully develop their aromas as they are transferred to the washer.The ideal transformation temperatures range from19 °C for the Moraiolo to 24 °C for the Verdale.

After being washed, they are dried before being transferred to the press, which is differential with a grazing cut system. We use cold extraction with a linear system. At the end, flawless filtration allows us to maintain the aromas over time, but above all, it guarantees stability and quality. All our olive trees have a code and a position zone. There are 22 varieties in our olive grove. All our oils are organic.