The olive grove
The olive grove is made up of 150 trees arranged on small terraces built about 200 years ago. The olive trees are of the 'Taggiasca' (Calletier in English) quality characterized by very soft and pendulous branches. Each olive tree, with its gnarled trunk and silvery leaves, is the guardian of ancestral knowledge passed down from generation to generation.
The olive harvest
The harvest takes place during October
The olive harvest used to be done in November but with global warming, it now takes place in October. The olives are harvested with pneumatic tools and big nets covering the entire field. At the end of the working day, the olives are cleaned and separates from the leaves and brought as quickly as possible to the nearest oil mill. In our case it’s the Isolabona village. This ultra-fast and efficient harvest (500-600 kg/day) preserves the quality of the fruit and consequently the quality of the extra virgin olive oil
Modern mills guarantee a better quality of oil extraction thanks to faster processes and always at room temperature. Once washed, the olives are crushed to extract a paste and kneaded for about 15 minutes to promote the subsequent separation of the liquid part from the solid residues. Subsequently a horizontal centrifuge separates the water from the oil, giving rise to extra virgin olive oil, a true treasure of nature.
The oil is then filtered to remove micro drops of residual water and is stored in stainless steel tanks, away from air and light.
Extra virgin olive oil
is recognized for its exceptional qualities, both in terms of taste and nutrition.
It is a juice extracted from a fruit and not from a seed (soy, almond, walnut, flax, etc.). It is rich in antioxidants, polyphenols, vitamins and monounsaturated fatty acids, which are beneficial for cardiovascular health. Its fruity flavor and delicate aroma make it an essential ingredient in Mediterranean cuisine, enhancing dishes with its subtle and refined touch.
The oil is packaged on request in 1lt, 3lt, 5lt metal bottles.