Let me tell you something about our awarded extravirgin olive oil.

We would like to remind you that “organic” does not necessarily correlate to “high quality”. Even within organic products a customer attentive choice is essential. An olive-oil obtained from organic farmed olives, but lacking the necessary attention to the farming, transformation and storage stages may still be an organic olive oil, but it surely would be of debatable quality.

The only way to obtain a high standard in products quality is to ensure the best care in every single step of the farming and manufacturing process.

Our olive oil is:

Prepared on the field, by adopting the specific farming’s techniques needed; by using only agronomics means and products allowed in organic farming; by picking the various qualities of olives at their individual best time and by immediately sending them for grinding in small and well aired containers.
• Consolidated in the oil-mill, a modern and rational installation, where olives are grinded within a few hours from picking using – throughout the various phases – all the best procedures as experience suggests the skilled oil-mill manager.
• Preserved during the storing, by using hermetically sealed stainless steel containers – kept away from bad smells in rooms with controlled temperature and humidity – with a cone-shaped base and a device to drain sediments.
• Sealed during the packing, which allows a long preservation of the oil’s qualities, avoiding both chemical and organoleptics alterations due to the exposure to air and light.

But such a hard achieved quality has to be preserved even when used, by avoid exposing the oil to harmful elements such as: air, light, excessive temperatures and foul smells. Our dark bottles have been purposefully designed to help customers to preserve the quality and the value of the product, down to the last drop.