Extra virgin olive oil only from italian olives



The company’s extra virgin olive oils are exclusively obtained from Italian olives, hand picked or with the assistance of mechanical tools that can increase the daily yield without neglecting the drupe integrity and preserving the fragrance of the fruit and its nutritional properties.

Once the quality is checked on arrival, the olives are immediately processed in the modern extraction plant, flagship of the company, of a continuous type and with dual milling mode, either with granite grinders to produce a more sweet and balanced oil, or with the modern milling process through the use of a state-of-the-art mechanical grinder.

The obtained oil is then stored in stainless steel tanks in an air conditioned room to avoid the degradation of the organoleptic and nutraceutical properties. At the same time, the nitrogen implant preserves its keeping quality, maintaining it unaltered as much as possible.

At the end of the production cycle, before starting the packaging stage, the oil is analyzed and packed in the various format that its distribution requires with all the due care: from dark glass bottled to packaging.

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... extra virgin olive oil reduces bad cholesterol and facilitates the transport of vitamins

Our extra virgin
Our olives
Our olives

The different cultivars that blend in our extra virgin olive oil