The farmhouse is surrounded by spectacular olive groves consisting of about four hundreds olive trees. The property’s passion and daily meticulous commitment goes to the advantage of the high quality of its olive oil.
The olive harvest, carried out exclusively by hand picking, takes place when the degree of ripeness of the fruit ensures the highest quality of our oil. Because “only those few, who have a family production, can afford olive harvest by hand picking.
The “brucatura” (this is the technical term) remains the best practice, although more expensive.”
From the “Handbook to learn about olive oil” Slow Food editor