We have about 2000 olive trees of the Correggiolo and Leccino varieties, most of them centuries old, inherited from our grandparents and great-grandparents. We run them with natural methods, without using chemical and copper products, following the BIODEA protocol (www.biodea.bio).
Harvesting is exclusively manual, and milling takes place on the same day.
Extraction takes place through processes that lead to the maximum concentration of phenols and antioxidants, beneficial components for health, which make the oil no longer a simple condiment, but a proper food.