After receiving our first customers and numerous national and international awards, including the Three Leaves award for Gambero Rosso oils, which confirmed the goodness of our choice. We continued to implement the production with intense work and continuous investments, arriving at two milestones that are important to us: the creation of an internal oil mill, essential to keep the quality of the oil stable and optimal, and the first 100 hectares of production, all located in the Viterbo area up to the border with Tuscany in the areas of La Turchina, Cerracchio, La Trinità, Monte Cardone and Poggio Montano.

Canino is used for 60%: it is a very small olive typical of the Viterbo area which produces an oil rich in polyphenols. If it is picked early, it has a good fruitiness. Frantoio is used for 20%: it is a classic variety from Tuscany and upper Lazio with a medium-sized olive that gives a very fruity scent; Leccino is used for 15%: it is one of the most widespread varieties in Italy. It is a medium- small sized olive originally from Tuscany, but widespread as far as Southern Italy, which produces a delicate and soft oil; Pendolino is used for 5%: it is from Tuscan origin, more rounded and a medium-sized olive, used as a pollinator and to obtain a greener and more lively color. Our oil has a taste characterized by a fruity herbaceous note thanks to the early harvest of the Canino with shades of a slight spicy and bitter due to the high amount of polyphenols.

Thanks to this very important internal resource, we have been able to shorten the production times significantly. The olives are harvested, transported, defoliated, washed, refrigerated and the oil is continuously cold extracted within a few hours. In this way, the heating due to storage is avoided preventing fermentation, mold or acidity, thus obtaining an intact high-quality oil. The mill is divided into two separate Alfa Laval lines: one classic continuous line (crusher, pasta cooling, malaxer in the absence of air, and decanter for two-phase separation); the other more innovative presents the vacuum malaxer. This allows a complete extraction of the oil at lower temperatures, enhancing the polyphenols and aromas of the product. It also has an integral pitter that separates the stone from the pulp, a fundamental step to give greater delicacy to our oil, eliminating all the impurities and woody scents of the olive stones. The temperatures do not exceed 68/75 degrees throughout the process, thus managing to obtain an oil with a good color, richness of aromas, stability and low acidity at the end of the processing.