area of origin: Monteciccardo
cultivar: Ascolana Tenera, Raggiola, Leccino, Mignola, Pendolino, Rosciola, Picholine
altitude: 350 mt.
number of olive trees: 9600
acidity: 0.1 %
raising: from 10/1 to 11/15
raising method: Mechanized
extraction: Continuous, two stages
oil mill location: Monteciccardo
The trimming phase is made every year from expert persons and they make sure to get the perfect balance between the roots and the greenery. A strong attention is put towards the environment and health, in fact the usage of insecticides and pesticides is reduced to the minimum thanks to the constant monitoring of the plantation with insect traps plus the random check of the fruits in the analysis’s laboratory. To obtain the best oil quality, the harvest is always anticipated of about 15 days than the average and in any case in that period the olives are frequently tested to evaluate the optimal ripeness. The olive harvest is made with a vibrating shaker and the fruits are collected into hydraulic net. With this system we have the big advantage of not bruising the fruits so they can reach the oil mill in perfect condition. For the whole storage period, the oils are kept in a conditioned room at the temperature of 15 °C inside steel tanks saturated with nitrogen. Territory, environment, technology and know how, allow us to produce the rare oils that are characterised for the very low acidity and the high content of aromatic essences and antioxidants (polyphenol). Superior quality, rare extra virgin olive oil obtained from local olives crushed immediately after the harvest in our oil-mill with continuos extraction type. The oil is collected directly from the decanter avoiding therefore the usage of the final centrifugal separator, the clarification is made with cartoons filter prior to the bottling. The farm produces and sells 4 monocultivar oils, 1 blend oil, 1 BIO blend oil, 3 aromatic oils.