The pressing

Already Columella, Cato and Pliny, in cataloging the quality of the oil to be distributed to the various social classes, indicated the oil extracted from light green olives as the most valuable and therefore destined for the highest public offices.

Immediately after harvesting, the olives are taken to the mill for immediate pressing, to avoid those fermentation processes that could damage the quality of the product.

The extraction

In the mill, the extraction is carried out continuously by centrifugal force in a perforated decanter which rotates between 2500 and 3800 rpm. By density, the oil separates from the water and the pomace. The multifunctional decanter makes excellent oil and respects the environment. Vegetation water from waste becomes resources and used to obtain animal food. Our greatest attention is paid to the moment of passage of the pasta through the kneader. It is precisely the times and temperature in the malaxer that
regulate the production of polyphenols and aromas and the aggregation of oil droplets into larger drops.

Not all extra virgin olive oils are the same.

We combine tradition with technological innovation. This combination allows us to obtain an oil with accentuated health and sensorial aspects.

In our olive grove there are the typical cultivars of the Trasimeno Hills: the Frantoio, the Moraiolo, the Leccino, the Dolce Agogia and, unusually, some Borgiona plants, whose olives give the oil a particular hint of tomato.

Organic DOP oil

Ours is an organic oil with a protected designation of origin (PDO) and, as such, complies with well-defined
specifications, approved by the European Union, which impose production specifications, cultivars to be
used, the type of processing at the mill and the compositional and sensory characteristics.

Last but not least, ours is an organic oil produced solely from olives coming from certified organic farming
and therefore free of any residue of pesticides.