How we work

“Each fruit has its perfect moment to be picked. We harvest some of our olives before they are fully ripe, to make fruity and fragrant extra virgin olive oils that may be used a crudo (uncooked). The rest we pick at their perfect ripening point, to produce more balanced oils which are mildly fruity and, therefore, very versatile.”

Francesco Gradassi

Our olive tree groves extend across Campello sul Clitunno, Spoleto e Trevi, in the heart of Umbria, with about 40 hectares, at an altitude of 300 – 600 m. a.s.l.

They provide fruits for an oil of an extremely high quality and that is present in the P.D.O. production disciplinary (Protected Designation of Origin) Colli Assisi – Spoleto and in the AIAB disciplinary (Italian Association of Biologic Agriculture).

The company, and the majority of the olive groves, are in CAMPELLO SUL CLITUNNO, on the hill of MARFUGA, from where the company takes the name.

The main cultivar of our groves are MORAIOLO (75%), FRANTOIO (15%) and LECCINO (10%).
The variety MORAIOLO is the predominant cultivar in this area from long time.

A cold continental climate (that protects the plants from the olive fly), the characteristics of the soil and the modern technics of cultivation (without any treatment based on agrochemicals) contribute on producing oil of the highest quality.

HARVEST: the olives are picked in the months of October, November and December. It is carried
out completely by hand in order to preserve the quality of the olives.

STORAGE OF THE OLIVES: The olives are stored in plastic cases with holes in order to receive
a better ventilation and avoid the forming of molds. The olives are processed within 12/24 hours
after harvest in order to guarantee the high quality of the product.

EXTRACTION: The oil is extracted through a continuous process, that is without any interruptions between the phases (grinding, malaxation and pressing) at a controlled temperature of 27° C in the company mill. This goes to the benefit of the final quality of the oil.

STORAGE AND CONSERVATION OF THE OIL: The oil is kept in stainless steel tanks, under nitrogen and at a controlled temperature. This preserves the product from oxidation.

BOTTLING: The oil is bottled directly from the company according to the HACCP policies (Hazard Analysis an Critical Control Points). After a brief rest, according to requirements, the oil is filtered naturally in order to maintain unaltered its nutritional and organoleptic characteristics. The oil is then bottled in glass bottles (we strictly use dark glass bottles to avoid the contacts with the light and protect the quality of the product) or in cans, ready to be commercialized.In the company the bottling takes place daily according to orders for the oil to arrive fresh to the final consumers.