Photogallery Print


The typical varieties of olive trees of the farm occupy a surface of 100 hectares at a mean level of 380 mt. above sea.
Every year, the trees are pruned and fertilised by expert hands.
The same hands that in November skilfully pick the olives in a process that is handed down from father to son.

The oil press only takes olives from the farm. This is fairly unusual for such a small size farm.

Olives are picked by hand

The 'green gold' comes out of the separator
The owners decided to do this to ensure that the olives are pressed and extracted as quickly as possible, which is essential to produce the highest quality oil.

Once separated, oil is stored in large steel drums in a thermally controlled ambient.
During the first month of storage, oil is filtered to prevent water particles from the plants affecting the purity of the product, once settled.

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