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The production of high-quality olive oil is an exciting adventure, defined both by the unexpected and the rigid laws of nature. In exchange for the huge amount of energy invested, the choice to produce extra-virgin olive oil by organic cultivation is one that enhances, enriches and honours the objective of quality, with deferential respect for the environment.

Specific agronomic techniques and the choice to entirely avoid the use of chemicals protect the water, air and soil, and enable the consumption of energy resources to be reduced to a minimum, maintaining the stability of the agricultural ecosystem and its biodiversity.

Organic olives have:

  • higher nutritional content and organoleptic qualities than the same variety of olives obtained from traditional cultivation
  • greater richness and variety of flavour and aroma
  • superior hygiene and health standards


Organic farming is guaranteed by rigorous control systems.