THE METHOD
We control what matters
To make the taste understandable.
Every step is designed to reduce variables and ensure balance, cleanliness, and recognizability.
We leave nothing to chance.
LET'S CHECK
Every critical variable: time, temperature, oxygen, hygiene, variety, ripening.
WE MEASURE
Real data, at every stage. Only what gets measured gets improved.
LET'S REPEAT
Standardized processes to ensure consistency, batch after batch.
THE TERRITORY IS OUR STARTING POINT
Montalbano - Tuscany - Italy
Altitude 150-400m Temperature range
Clay-limestone soil
Varieties: Frantoio, Moraiolo, Leccino
THE TERRITORY SHAPES THE METHOD, ALLOWING IT TO BE DISTINGUISHED
THE METHOD
Four phases, one goal:
BALANCE
SELECTION
We select only healthy olives, at the right degree of ripeness. Variety and batches are traceable.
CRUSHING AND MALAXATION
Crushing strictly within a few hours of harvesting.
Controlled malaxation at low temperatures.
18-25°C to preserve aromas and polyphenols.
EXTRACTION
Continuous three-phase extraction.
Maximum cleanliness, minimum oxidation.
STORAGE
Stainless steel storage, under Nitrogen and at controlled temperature.
No contamination.