Up to 40 I am a home to olive groves, with a low and super intensive rearing system, and traditional polystyrene plants. The varieties present on the soil are: Leccino, Gentile of Larino, Peranzana, Nociara, Frantoio. T ...>>>

The pressing of the olives entrusted to mills that make use of a modern continuous cycle plant, without adding water, with extraction at room temperature, enhance the taste and fragrance of an extra virgin olive oil of e ...>>>

The Frantoio (Mill), founded in 1965, is today an innovative machinery, constantly updated with technical changes and personalized experience making it a avant-garde and trendy model. In 1998 was the first mill to produc ...>>>

Nicht nur die Olivensorte bestimmt den Geschmack eines Öls, sondern auch der Reifezustand der Oliven. Oliven reifen im Herbst und sind erntereif, wenn Farbe von grün ins Violett übergeht. Im Allgemeinen wird Olivenà ...>>>

Our olives are pressed within hours of harvest exclusively with mechanical cold in a traditional system with millstones ...>>>

An olive farmer working with passion always pursues research. Technological innovation, the ambition for modernization has always existed in the “Extra virgin olive oil family “. The pearls of wisdom of the Apulian o ...>>>

The olives, as they are picked, are poured into a hopper and, using a conveyor belt, transported to the defoliator to remove leaves and other foreign bodies (dirt, crushed stone and twigs). Then the olives are brough ...>>>

Today some production machines are directly realized in the oil mill under the control of the Gonnelli family, in order to have an exclusive production system to obtained the best quality result in extra virgin olive oil ...>>>