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.

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.