In the farm mill, the olives are crushed in less than 6 hours from the harvest, thus avoiding fermentation processes and giving rise to an oil particularly rich in polyphenols and low acidity.
After a starting handmade quality check and after weighing, the fruit is defoliated and washed in running water.

Then comes the crushing (with knife machines to avoid giving rise to degenerative processes for the quality of the oil) and the cold pressing (lasting about 30 minutes, in the vertical kneading machine in complete absence of oxygen).

At this point a last step to extract the oil is missing.
The crushed olives, in the form of paste, are sent to the centrifuge and, by separation, there is thus the production of the oily must and the pomace (semi-liquid waste of the processing).
With a natural filtration, using the force of gravity, the oil is obtained, which is ready to be stored in containers at controlled temperature and atmosphere.

The pomace is collected and converted into fertilizer, to be then reused in the fields, thus ending the production cycle and allowing the company to make the most of the resources of the biological method.
Thus, the produced olive oil is extra virgin and cold pressed, coming from organic agriculture.

The orchard has almost 450 fruit trees, which are located in the sunny and flat part of the farm. The stable lawn allows us to solve the problem of standing moisture on the ground and the proliferation of harmful phenomena for crops.
The main works during the year are mowing the grass, pruning and irrigation.

We also have a truffle ground not yet in production, it is an uncontaminated environment in which oak trees, hornbeams, elder trees and hazelnuts find their ideal home.