Our territory
Our lands are located in Rossano (Calabria – Italy), between the northern slopes of Sila and the plain of Sybaris. Territory of Greek origin, where the culture and tradition of the olive oil date back to many centuries before Christ. The stony soil rich in minerals, the intense and long exposure to sunlight and the beneficial effect of wind that rises from the near sea, are all key factors for the production of a premium extra virgin olive oil with organoleptic properties unique in the world.
Our property has a total area of 10 hectares, all dedicated to the cultivation of olive trees, with over 2,000 olive trees, partly secular plants. 

Our cultivation practices
We adopt, by choice, organic cultivation, and we treat every single olive tree with the attention and the passion it deserves. Convinced that everything we give to nature comes back to us. Each of the cultivars present in our olive grove, carefully chosen at the time of the installation, characterize our oil, giving it a unique and excellent organoleptic imprint. The olive cultivars present in our olive farm are 3: Dolce di Rossano, Coratina, and Cima di Melfi. We love our olive grove and we personally take care of it, every day, with passion and devotion, experience, and professionalism. With heart and mind.

We work our soils with minimally invasive practices in order to preserve the ecosystem. We prefer grassing and organic fertilization, so to increase the microflora and microfauna that enrich our soil. The pruning of the olive trees is annually performed by experts in the field, which give to our olive trees the shape of the polyconic vase, a technique that we believe provides the perfect balance between vegetative and productive part. The pruning residues are then shredded into the ground to increase its organic substance. 

The harvesting takes place at the beginning of the olive’s veraison, in particular when the color of the olive turns,  from intense green to a final coloration which varies (according to cultivar) between purplish red and black.  We ensure that it is the perfect harvesting period so to get the best balance between polyphenol content, organoleptic expression, and oil yield. Harvesting is done by handpicking with the help of mechanical aids, being careful not to damage the olives that fall in the nets. From the net, the olives are then placed in perforated boxes so to ensure the proper ventilation and prevent fermentation phenomena which could alter the quality of the oil. The olives harvested are immediately brought to the modern frantoio (olive oil mill) where, after being washed and defoliated, are processed under time and temperature conditions carefully monitored, according to modern extractive techniques which guarantee a very high-level quality. Finally, we take care of the bottling, labeling, and packaging phase, by following high-quality standards with the aim of reaching our customers’ tables with an organic extra virgin olive oil of absolute excellence.