OUR EXTRA VIRGIN OLIVE OIL

We produce our extra virgin olive oil from two cultivars: the prized Coratina olive and the Leccina, selected before they are fully ripe and processed using the classic cold-pressing method.

The result is four different types of extra virgin olive oil, each with its own organoleptic characteristics, but united by the same quality, from the first cold pressing and the high concentration of polyphenols and antioxidants.