OILS
THE ORIGINS OF OUR EXTRA VIRGIN OLIVE OIL
6427 Trees
We know each and every tree individually; each has its own distinct value as the provenance of every single olive harvested.
FARMING WITH A MINIMAL ENVIRONMENTAL IMPACT
Continuous monitoring for the olive fruit fly with pheremone traps and treatments using advanced techniques made possible by modern vineyard mechanization, as well as increasing pre-harvest intervals for any treatment required and by thoroughly checking whether any pesticides previously applied are still present.
HARVESTING BY HAND
Our people harvest the olives by hand in small crates to avoid any possible damage to the trees or the olives.
FROM THE HARVEST TO THE MILL
We guarantee no more than 12 hours between harvesting and milling in order to best preserve the health characteristics of the olives in our extra virgin olive oil.
CENTRALIZED OIL MILL
n 2015 we imagined having all steps of the oil-production process on our farm property. We achieved this dream and now the production of our oil takes place directly in our own mill on our farm. Using cutting-edge technology (Leopard-Pieralisi) we control the production process, personally overseeing the process of extraction in the interest of the highest quality in sensory and health characteristics of our product, instead of being constrained by the timetable of a public mill.
One of the principle innovations of the Leopard-Pierlisi press** is the elimination of excess water during the extraction process. Such innovations create extra virgin olive oil that is intensely aromatic and fruity, as well as an increased amount of water-soluble polyphenols. Polyphenols notably increase the health value of the oil as it is among the most valuable antioxidants in our diet.
PRESERVATION
Storing takes place in stainless steel containers away from light and heat. These containers must be stored at a temperature of 14°-16°C/57°- 60° F.
CULTURE
As Italians we are fortunate because extra virgin olive oil is an integral part of our cultural and agricultural heritage.
“When our fellow Europeans and people all over the world fully realize the importance of an appropriate daily intake of extra virgin olive oil, there will be a dramatic improvement in heath and a lower cancer rate worldwide.” Giorgio Calabrese, Professor of Applied Nutrition-Dietetics and a member of EFSA (European Food Safety Authority), was quoted in regards to the extra virgin olive oil made by the few thousand responsible producers in Italy, who scrupulously observe every step of the production process.
