Knowing how to make high quality extra-virgin olive oil is knowledge that brings together Mediterranean Europe and has roots that run deep into history.

Today this unmistakable cultural and productive heritage, fruit of innate vocation and artisan passion, is backed up by a rational chain of production that allows the tracing of every step and every single element in the process.

While history and tradition have taught us how to bring the value of high quality foods precious to our well-being to our dinner tables, this know-how has now been enriched by a modern productive capacity and tools that are essential for defining and monitoring the entire path of quality through every step of the olive oil production and marketing.

The fundamental knowledge at the base of extra-virgin olive oil production is of great importance for the production of PDO and PGI olive oils.
Having a fine olive, the raw material, is certainly a necessary but not sufficient condition for obtaining an excellent extra-virgin olive oil.

We must also have a production chain that is monitored and certified in every one of its crucial phases: harvesting, milling, extraction, filtration and packaging. They are all key steps in a path to guarantee quality.

 The monitoring of the production phases is guaranteed by the regulations for the PDO and PGI oils. For organic olive oils, the production must meet European standards and follow a rigorous procedure through each phase of the production process, from the harvest up until the bottling.

The experience and knowledge acquired by mankind over time is expressed throughout all the steps of the production chain, and it is to assist this human element that modern technologies and rigorous monitoring are employed.
The final result of this articulated process, in which every single phase is decisive, is extraordinary: a precious good that is unique in the world, extra-virgin olive oil.