The estate comprises approximately 2,800 plants which are distributed over 9 hectares of land and include four cultivar that are typical of the region: Frantoio, Leccino, Moraiolo and Dolce Agocia.
The cultivation of the olive trees and all subsequent stages are done in compliance with organic farming methods that avoid the use of any synthetic chemicals, for both the fertilisation of the soil and for pest-control. The olives are harvested from early October to mid-December and pressed within 8 hours of collection, using an unfiltered cold-extraction technique in order to preserve their characteristics and their high nutritional value. By collecting the cultivars separately you obtain four single-varietal extra virgin olive oils with unique and distinct qualities, all bottled separately. Mixing them results in a unique blend available in a 5 lt Bag-in-Box© or 0.25 lt can.