HISTORY

The family owns the company (parent and child), comes from several generations of growers rooted in a land deeply infused with a culture already in the pre-ellenistic passing from Roman times until the Middle Ages. The great-grandfather bought in the early 1800 the fund already germinated when mature, almost secular, more than 600 olive trees of various cultivars native to an area of 12 hectares. The company is located in a green and varied hill at a height of about 650 meters above sea level

In early 2000 the family decided to consolidate the experience gained in the previous five generations, for a further leap in quality. Have been planted with olive cultivars for cultivation of high value to make the environment better crop and the local climate.
The olive grove has a population of 10,000 plants in Sesto close all of the same cultivar selected by the National Research Council (renamed the "fabulous") with a specific attitude, in terms of agronomy, olive oil. This is a self-fertilizing cultivars (ie, able to fertilize their ovums with the pollen). Orderly growth of each plant is facilitated by a bolt guardian when the plant itself has been tied with plastic tubing. The trunk is likewise protected by network anti-rabbit. The fruit is small to medium size, with a very small seed

The oil quality is ensured at every stage of processing:

• The system for collecting olives: performed at the correct maturation after mechanical harvesting
• collection containers: We use containers to rigid walls, to avoid crushing of ripening
• milling: moliamo in mill no later than 24/36 hours after collection without any manipulation
• decanting: spontaneous sludge, with purification of the oil takes place in airtight containers at a temperature of 13/14 degrees, in order to maintain the organoleptic characteristics and the natural flavor
• conservation: in stainless steel vessels strictly kept tightly sealed and free air
• bottling: run only when you must put into force the ordinations took place in the market