Extra Virgin Olive Oil
This process takes places entirely at room temperature (65-70° F.). This is very important because high temperature promotes oxidation of the olive oil. During the process no water is added: this contributes to an olive oil with more polyphenols. As a consequence, the olive oil so produced is much milder and more balanced.
For 300 years the olives of the estate have been crushed in the same oil mill, located in a building dating back to the 15th century, in the nearby historical village of Londa. Recently, in 2020 we modernized our olive oil mill to the highest modern standards.
Appellation: Extra Virgin Olive Oil
Variety: Frantoio, Moraiolo, Leccino, Pendolino
Height: 4-500 m above sea level
Soil type: lime and clay with stones
Planting date: 1920 – 1998
Number of estate trees: 4000
Pruning system: polyconical vase
Harvest period: end of October – beginning of December
Harvest method: manual of the tree, in small cases, preserving the olives intact
Crushing: within 12 hours of picking, in the olive oil mill of the estate
Storage: in stainless steel tubs