Olive Oil

Oil here is history.
It was pecuniary wealth
today it is passion and another kind of wealth.
Here is the moraiolo land,
a typology of tree that produces little but high quality fruits
which translate into stability over time in the organoleptic properties

one of the few oils that can also improve with time
This is also due to the ground… so full of stone
In these conditions the olive trees must be able to overcome dry summers
And must to be able to use the winds to chase away the parasites that, for this reason, are very rare here
In May and June they are the actors and they incense the air with a yellow pollen, like honey
which magically becomes the black fruit of November
and then condenses into our beloved golden-green juice
The olive tree is respected even when it is dead
Its trunks are also worshiped dry
And for this reason, in every room, you will find one trun, that imperishable, lives and transmits, with its contortions, the vicissitudes of this land.

Olive trees are a gift for us,
but we tried to put our own and we conduct these plants in a biological way using the manure of our animals,
not using pesticides and chemical fertilizers.
Thanks to our oil mill we have the possibility to close a cycle and make best quality and start another cycle. The pulp is returned to the olive trees and the stone is used to heat the farmhouse and heat the milk in order to make cheese. We extract oil in a cold and dry way: this means more time, slow process, but it ensures that the oil maintains its properties over time and allows us to reduce the consumption of a precious commodity such as water.

The electricity used to extract the oil is produced from renewable sources.