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Every day our oil press, using a cold extraction system, crushes not only our olives, but also those sent to us by farmers in our area as well as from other parts of Italy.This limits any contact with oxygen between pressing and storage which, under a strict nitrogen environment, keeps our extra virgin olive oil both intact and undamaged.
This type of processing, one of the first of its kind in Italy, is the result of years of research undertaken with the sole intention of safeguarding one of Italy’s noblest and best known food products.