Description

Harvesting takes place normally after the first ten days of November and continues in December; everything is done by hand and the olives, once picked, within 48 hours, are taken to the mill for cold pressing made exclusively by mechanical means. Every year, between 8 and 15 hl of oil is produced. It is then bottled or sold in bulk after the natural decantation without being subjected to filtration. Our oil has a good fruity taste with hints of fresh grass and raw artichoke, it is pleasantly spicy in the throat and it is excellent raw or over a slice of bread, a combination that we commonly call “la fettunta”.