Its olive groves produce different varieties of olives such as Leccino, Frantoio, Carboncella, Tortiglione, Dritta etc. They are cared for and cultivated according to ancient traditions and fertilized with exclusively natural products – it is superfluous to underline that they are all certified organic. The harvest is done by hand, avoiding premature crushing that would inevitably alter the final product. The processing process starts from the visual selection of the olives which must be healthy and intact. This process takes place within 12 hours of harvesting. The olives are carefully cleaned to separate the fruits from any impurities, immersed in running drinking water to further clean the skin. The extraction of the oil is done with the use of new technologies that respect the ancient traditions of cold pressing, emphasizing the quality of the final product as well as the sanitary considerations. This reduces the risks of incorrect processing that would inevitably fall on the product itself by making it lose part of its nutritional and beneficial organic qualities. The production chain continues with the crude oil that is placed in vertical axis centrifugal separators where the oil is permanently separated from the vegetation water residues. The oil thus obtained is preserved in stainless steel barrels where an inert gas is added: nitrogen. It does not affect the product in the slightest but significantly reduces the oxygen in the container, oxygen that as we know is the primary cause of the oxidation process that particularly attacks all those products rich in unsaturated fats, as in the case of extra virgin olive oil. It also protects it from thermal changes that cause a faster dissolution of oxygen in the oil resulting in premature rancidity. The process ends with bottling after a period of decantation of the product and a constant control of the organic properties and physical/chemical characteristics of the oil.