Our oil represents the result of careful and quality-conscious production. The olives are harvested when they are still slightly immature, preserving their fragrance and organoleptic characteristics. From harvesting to milling in the olive press, a maximum of three hours pass, a swift process that prevents the oxidation of the drupes. The pressing strictly occurs cold, and the oil is stored in stainless steel containers at controlled temperatures to guarantee freshness and stability. From the varieties cultivated, Frantoio, Muraiolo, Leccino, and Manzavilla, we produce three types of oil: the first is a monocultivar 100% Leccino, the second, named the Indispensable, awarded by the Slow Food Oils Guide and the Saperi & Sapori Guide, is born from the combination of the Frantoio, Leccino, and Muraiolo, the third is obtained exclusively from Manzavilla olives. The extra virgin olive oil is bottled at the moment of order to preserve maximum fragrance, quality, and integrity of the product.