The production of olive oil on this estate dates back to the 8th century. Olives are picked in November, crushed immediately, subjected to double centrifugal decanting, and then stored for several weeks, resulting in an extra virgin olive oil with low acidity, a golden-green color, a fresh olive scent, and a smooth, light texture. It boasts a nearly ideal blend of fruity and bitter olive flavors, making it a perfect match for grilled bread and as a dressing or sauce for salads and pasta. It is definitely one of Italy's most highly regarded and sought-after producers.
