Our truly excellent extra virgin virgin olive oil is obtained exclusively from the taggiasca olives of our farm. Some of the trees are several hundred years old and are lovingly cared for by our family for generations.
The olive oil is pressed cold (below 27 degrees). For this purpose, we have a partner who only presses organic olives, so that no conventional olives can really be added. The organic olive oil is harvested in October. Immediately after harvesting it is light green and too sharp for most people to use. That’s why we let it rest until after winter. In January/February we will fill it up.