Our olive groves lie in the heart of Umbria, about 30 hectares across the Campello sul Clitunno, Spoleto and Trevi communities, at an altitude of 300-600 m above sea-level, producing olives for an extra-virgin olive oil of the highest quality, within the strict standards of production "DOP Assisi Spoleto Hills” (Denomination of Protected Origin ) and AIAB (Italian Biological Agricultural Association).
Our head office, as well as the majority of our olive groves, are located in the Campello sul Clitunno community along side the Marfuga hills. Over 5000 plants of almost pure origin (90% CULTIVAR MORAIOLO variety, 10% CULTIVAR LECCINO and FRANTOIO varieties) are stationed along the banks in various plots.
At 300-500 m above sea level in the Trevi community are our MORRO and CAPPUCCINI olive planting grounds with around 3500 plants primarily of CULTIVAR MORAIOLO variety. We also have 1300 plants (90% CULTIVAR MORAIOLO, 10% CULTIVAR LECCINO and FRANTOIO) in the Bazzano zone of Spoleto.
The MORAIOLO variety is the primary "CULTIVAR" of this hillside. For decades, the characteristically cold continental climates of this region (greatly reducing fly attacks typical to olive plants) , the soil, and modern cultivation techniques (in the absence of chemical treatments) have all contributed to its outstanding level of quality, unattainable in any other environment.


OLIVE HARVEST takes place in October, November and December and is done entirely by hand, to avoid damage and bruising of the olives when they fall from the tree.
STORAGE: The olives are stored in perforated plastic crates that allow air to circulate and prevent mold from forming. In order to preserve their freshness and obtain a highly quality olive oil, the olives are pressed within 12-24 hours of harvest.


OLIVE OIL EXTRACTION includes CRUSHING, KNEADING, and PRESSING. Our olive press works at temperatures between 25- 28°C in a continuous cycle that reduces the overall time required to complete the various phases, while optimizing the quality of our final product.


OLIVE OIL STORAGE AND PRESERVATION depends on the maturity of the olive "CULTIVAR". After a chemical and organic analysis, the olive oil is stored in modern stainless steel tanks inside "locali" at our factory. These windowless, "locali" carved into the rock and void of all sunlight, maintain a constant temperature between 14-15°C and allow the optimal preservation of our product.


BOTTLING is also done by our factory in modern structures following the principles of the HACCP (anlaysis and control of the critical points in the bottling process). Given a brief period to settle, which varies from bottle to bottle, the olive oil may undergo a natural process of filtration “deposit” that leaves it more transparent but does not in any way modify its qualitative, nutritional or organic characteristics.
After this process, the olive oil is then put in bottles of exclusively dark glass or cans (to block out ultra-violet light in order to preserve the natural chemical and organic propreties of the olive oil) and is now ready for sale.

We bottle the olive oil daily based on orders received, to guarantee the freshness of our product to each and every customer.