How it was born

In the green Umbria, among the gentle hills that unfold close to the Martani Mountains, in the center of a territory with a high wine and olive-growing vocation, our family has been leading different plots of land for 4 generations for a total of about 600 olive trees of the typical cultivars (Moraiolo, Leccino and Frantoio) from which he obtains a genuine oil, with unique aromas and sensations. Being able to draw from a proprietary irrigation well, our plants do not suffer too much from the stresses due to the lack of rain, and so, even in dry seasons, the olives grow and ripen regularly, ensuring a product of a high quality standard.

Harvesting and pressing
The harvested olives are cleaned and selected manually, removing
leaves and twigs and then placed in ventilated boxes away from
the sun and heat, waiting to be sent to the mill at the end of
the day.
Once arrived at the mill, the olives are first carefully washed

with small jets of water, in order to remove all impurities and
then be sent to the cold extraction process that will allow you
to have a product that will then be placed in special sanitized
stainless steel containers, waiting to be subjected to sampling
and controls provided for by the Umbria DOP Disciplinary.

Analysis and

After obtaining the results of the laboratory analyzes, certifying the levels of free acidity, the number of peroxides and polyphenols, in addition to the results of the examination of the organoleptic characteristics (so-called Panel Test) the oil is packaged in glass containers and tinplate, totally recyclable, so as to minimize the environmental impact


Technical Sheet - Analysis - Panel Test