The olives are are harvested by hand in November and taken to the frantoio to be cold pressed at the end of each day, but with a maximum wait of 48 hours which is strictly adhered to.
This produces a top quality Extra Virgin Olive Oil that is low in acidity but has the characteristic pungent flavour when first pressed, fruity but with a delicate note smelling deliciously of newly mown hay.
It is sold in dark 75cl bottles at £15 per bottle or for a case of 6 at £67.50. It is also available in 3 litre and 5 litre cans.
