A quality Extra Virgin Olive Oil needs high quality olives, cold pressing process, and most important: passion.

The olives fruits come exclusively from our own fields in South Italy (Basilicata), grown with natural methods, harvested by us and pressed the very same day of harversting (to reduce oxidation and moisture build up).

Sustainability is present in each step of our production and distribution process.

We do not use pesticides and other chemical products, as we believe the best we can do is to maintain healthy trees, regularly pruned and regularly cleaned. This however means that our production may fluctuate every year, but its quality is always at the top.

The oil is an early harvest, meaning that the olives are harvested in early November (while the harvest season in the region spans from November until January). This provides less quantity, but an excellent quality of extra virgin oil.

It is a mild oil, good for condiments.

When just pressed it may have a slight spicy taste, which will fade off within few weeks, when the oil will get its golden colour.

This is not enough. Once produced a quality oil needs to be handled properly to avoid its degradation and oxidation. We take care also of this.

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