Provenance

From harvesting to storage: discover how we process olives at our mill.

Product passports

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Choose a batch to inspect its dates, production references and linked product.

Organic Terre di Siena PDO Extra Virgin Olive Oil

Organic Toscano PGI Extra Virgin Olive Oil

Pestolio · Basil flavoured olive oil

Extra virgin olive oil hand cream

Illustrative geography: these locations explain a process, not verified operating sites or a batch history.

Illustrative geography: these locations explain a process, not verified operating sites or a batch history.

We pick sound olives directly from the tree, by hand and mechanically, and process them within 12 hours.

We remove the leaves and wash the olives with water at ambient temperature.

Continuous-cycle mechanical crushing at our mill. For PDO oil, we use an Alfa Laval system with a disc crusher and closed malaxers.

The olive paste is malaxed at a temperature between 20 and 23 °C.

We extract the oil at low temperature using mechanical and physical methods.

We store the oil in stainless steel tanks, where it settles naturally.

We select the oil at the farm. The designations are subject to checks by the relevant commissions.

We package within the production area, in bottles, tins or bag-in-box packs according to the range.