Extra Virgin Olive Oil

This extra virgin olive oil is obtained by cold-pressing olives grown on our terraces at an altitude of over 500 metres. Delicate and fruity, it is perfect served raw with vegetables, fish and meat.

Olive varieties: Frantoio and Casaliva, with Pendolino pollinators.

Harvest: early to mid-November, using an electric olive shaker to preserve the integrity of both the fruit and the trees. The olives are collected in nets laid out on the ground, then placed in ventilated crates for transport and immediately taken to the olive mill for milling.