On a farm in the municipality of San Vito Norman, near Brindisi, centuries-old olive trees of Ogliarola and Cellina di Nardo local experts date between 120 and 150 years, give olives to which the proximity of the sea gives it a flavor and then we find a fragrance that oil extracted.
The culture with the only mechanical processing of the ground and the total absence of chemicals used, wants to ensure the incontamination drupes any agent not natural.
Particular attention is reserved for the olive harvest, by hand to make sure they are brought to pressing the evening of each day of harvest, healthy, fresh and well cleaned. In addition, before being pressed, wash down works well as a greater hygiene ensures higher oil quality characteristics.
Pressing is carried out using only the olive farm with traditional mills using only mechanical procedures and bringing the oil to the current veiled clarity only with subsequent decanting and then with the possibility of residue on the bottom of the container.
The result of all this work is an extra virgin who can like it or not, but with the certainty that everything was done to ensure maximum transparency in the various stages of processing and the genuineness finale: a real olive juice.
Bottle for table
Contents: 0.5 lt
Contents: 1 lt
Contents: 3 lt
Contents: 5 lt