The production process
From hand-picking to delicate cold-pressing, every step is designed to preserve the flavor, purity, and soul of our land.
1. Harvest and transport
In September, our olives are harvested by selecting only the finest fruits that have reached the ideal stage of ripeness. Transport to the mill takes place in containers that ensure continuous aeration and is carried out within 5 hours of harvest, in order to preserve the olivesβ natural freshness.
2. Cold extraction
Choosing the right mill is essential. Giuseppe and Orazio, our friends at Frantoi Covato, work with unfailing care and deep passion. The olives are crushed using a hammer mill, producing an olive paste. This paste is then processed in modern malaxers, never exceeding 27Β°C, preserving every nuance of flavor and nutritional properties. Centrifugation separates the oil: at last, the green gold is born.
3. Filtration and storage
The oil is immediately filtered to reduce the risk of deterioration and stored in temperature-controlled rooms. It rests in stainless steel tanks in the absence of air: a modern nitrogen system helps preserve its quality by slowing the oxidation process caused by oxygen.
4. Bottling
After patiently waiting for the evaluations of the various certification bodies (PDO, PGI, Organic Agriculture), we finally move on to packaging. Each bottle is a work of art: carefully filled, sealed, and ready to tell its story on the tables of those who choose quality.


