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Our organic extra virgin olive oil comes from the fruit of the family farm’s olive trees, grown in the fields adjacent to the mill, harvested by hand, cold pressed in a small oil mill in San Lorenzo in Campo. The proximity to the processing plant (2 km) allows us to process the product within a few hours of harvesting. The squeezing takes place exclusively through mechanical procedures with latest generation machinery. Our olives, most of the Frantoio variety, give us a fruity, slightly bitter and spicy oil, yellow with green reflections like our spelled fields in spring. The high percentage of monounsaturated fatty acids (oleic acid) with the relative scarcity of saturated and polyunsaturated fatty acids, the absence of DDL cholesterol, the presence of natural antioxidants (tocophenols and polyphenols) and the absolute absence of chemicals, make ours is a truly superior category oil. Ideal mixed with our stone-ground organic flours, with water, salt and pepper, for exceptional wraps and bread products.
