The oils are made from monocultivars: Frantoio, Leccino, Pendolino and Moraiolo respecting biodynamic principles, methods, and techniques.

They are not filtered and are offered up in glass bottle or can. The blend consists in equal parts of all varieties.

The are produced from hand-picked green olives crushed the same day as they are harvested, in the estate press house. The harvest of monocultivar olives respect the time of maturation and the organoleptic characteristics of each single fruitm variety.

The olive groves, well exposed  and ventilate, are situated in the south of a hill of Montalbano mountain. Colours range from the deep green of the Mignola variety to the Leccino’s pale yellow, and fragrances from the Frantoio’s apple to the Pendolino’s almond. The flavours, too, are diverse, from the piquant spiciness of the Rossellino to the pleasantly bitterish Moriaolo.

These diverse characteristics are a boon to the gourmet who is looking for just the right monovarietal oil to accentuate a specific dish, whether seafood or not, raw or cooked.