Olive oil is an essential part of the Mediterranean cuisine and has a very long tradition. Thanks to historical findings, the production of olive oil can look back on a history of over thousands of years. In the meantime, olive oil has found its way into every kitchen, and not just in the Mediterranean region. Its high content of unsaturated fatty acids, vitamin E and the numerous polyphenols help to support a healthy diet and maintain healthy cholesterol levels in the blood.
Just like honey, olive oil is a real natural product: From flowering to the day of harvest, climatic conditions have a direct influence on the harvest quantities as well as the quality of the olives. Furthermore, biological factors such as insects and micro fungi play a crucial role. The harvest brings its own, very specific properties with it every year.
We are convinced that these are no reasons to interfere with production artificially (by mixing with other refined oils) or chemically (by spraying the trees with insecticides or pesticides). For us, good olive oil is the sum of all these influences and shows its unique expression in taste, color and consistency. And ultimately a good olive oil is like a good wine: a matter of taste!
Technical key facts
Cultivation area: Orvieto – Bolsena
Location: Umbria in altitudes from 300 to 550 m above sea level
Soil: clay, silty-sandy
Number of plants: ca. 1800
Age of olive trees: 15 – 100 years
Plant variety: Leccino 50%, Moraiolo 20%, Frantoio 20%, Canino 10%
Fertilization: slurry, plant residues
No crop protection treatment/ herbicides
Harvesting process: mechanical (electric olive shaker) as well as manual
Milling: cold pressing (on the very day of the harvest)
Bottling: in aluminum canister and glass bottles – according to your preferences
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