Since 2011, to increase the quality, from the flavour point of view, we have modernized our system of milling. The extraction, carried out by means of pressure, has been replaced with the centrifugal extraction. We left the historical millstones made of granite to preserve the typical characteristics of extra virgin olive oil and the type of cold working. Working at low temperatures, continuously monitored, leave unchanged the product in its natural features.

The olives that we use for the transformation are grown in Italy and they are always controlled by a member of the family before being purchased. This phase is one of the most important because there is a selection of quality that is always about the variety, freshness and health of the olives.

It's always a family member who personally transports the olives to the location where they will be immediately put into the extracting process.