The production of extra virgin olive oil usually begins in the middle of October and ends, on average, between January and February.
The first phase of production process is the harvesting of the olives in the family funds, the first to be ground to allow the machines to start up. Then we move on to those received from suppliers.
The olives that arrive in the crusher are carefully selected and then stored inside silos and transferred to the processing plants.
From the mill it is passed to extraction and separation, until the oil is obtained. The whole process takes place no later than 12-24 hours from the harvest.
The selection of olives is a delicate phase that is followed with particular care, to guarantee the quality of the extra virgin.
The oil thus obtained is stored, in bottled part in cans and bottles. Most are sold wholesale.