The harvest takes place through the shaking of the tree, the olives fall into nets in order to avoid touching the ground, they are washed and placed in big cases and milled within five hours; only in particularly hard periods are they milled within twelve hours.

The olives, picked and taken straight away to the oil-mill, are first of all separated according to their selection and the land they come from, in order to identify the production and the quality of the juice obtained, and also to preserve their fragrances, perfumes, and organoleptic characteristics in the best way possible. The months between October and January are months of hard work, when expert hands keep working 24 hours a day to obtain more than 100 hundredweights of oil a day from more than 500 hundredweights of olives.

Even if the extraction takes place thanks to modern machinery, it is based on the fundamental principles of the tradition taught by great-grandpa Raffaele. As a matter of fact, the extraction takes place through a cold process and still today the oil thus naturally produced is collected with the “mappu” just like in the old times, while it gradually turns up after the first milling. The rest is made by the machine that mills the olives taking only the core of the product to be bottled, and throwing away the rest.

The entire production is controlled by expert hands that, like in all well respected families, are accompanied by the young generation to whom it will be taught the knowledge and experience of this extraordinary craft made up of men and women who, first with their hearts, and then with their mind, bring a delicacy to the laid tables. All this monitoring enables to control times, ways, quality of the product: in actual fact it’s an element of guarantee for the customer. It’s an innovation in the full respect of tradition.