Produced in the heart of the Tuscia Viterbese, our extra virgin olive oil is made from carefully selected native cultivars: Canino for its intense fruity notes and characteristic spiciness, Leccino for its sweetness and almond hints, Frantoio for its herbaceous nuances, and Moraiolo for its persistent fruitiness.
The olives grow in mineral-rich volcanic soils, with ideal temperature variations and Mediterranean sun. The milling takes place within 24 hours of harvest, with cold extraction below 27°C to preserve polyphenols and antioxidants. Each bottle guarantees full traceability, acidity below 0.3%, and certified freshness: authentic Italian artisanal oil, from the land to your kitchen.
