Our Olive Oil was born from the passion of our ancestors over the years as they were the first to believe that this stony land, while it could not produce large quantities of fruit, could produce exceptional qualities.
The harvest begins in the second week of October, when the olive colour transforms from green to violet. And it is during this period that we find the perfect balance between quality and flavour. They are then hand picked and hand combined.
Within a maximum of 4 hours after being picked, the olives are then brought to our mill. They are cleaned and washed, then fastly smashed in order to keep the temperature low as to not jeapordize the highest qualities of our olives.
The olive paste is mixed at most for 30 minutes and kept precisely at 27 degrees °C. Using a two-phase centrifuge we immediately separate the oil from the water and from all the solid parts of the olive paste.
Our FONTE SANTA MARIA Extravirgin olive oil is maintained in stainless steel silos at a constant temperature between 14 to 18 degrees until it is bottled.