The olive harvest begins in mid-October. The olives are picked by hand from the tree with a comb and dropped into a large net. Subsequently, the olives are put in to a crate of about 15 kgs and cleaned indoors after dusk. Every two days they are brought to Frantoio to be turned into oil using the most modern technology.
At the end of the harvest (at the beginning of December), the oil is filtered in order to prevent microbiological problems and stored in inox-tanks in the cellar at constant 18°C.

It has a golden colour, at the beginning a little green, and every year its acidity lies under 0.3%.

The oil is offered in the following containers:
• Bottles of 0.75l, 0.5l, 0.25l
• Metal container of 5l

We also offer flavoured oil (e.g. lemon-flavoured, basil-flavoured etc.), depending on demand and productive possibilities.