Our farm is located on the hills of Vasto, under the lee of Adriatic sea, in Selvotta, Buonanotte, Colle Pizzuto and Montevecchio places. In this paradise corner we cultivate our vineyards and olive-groves, but principally we make our oil.
Make extravirgin olive oil is a challenge and a pleasure, nourished by passion which has been passed down for three generations. The respect of traditions, times and nature, added to modern technics of picking and transformation in our oil-mill, allow us to transform the olives in a few hours from picking, so that we have fragrant extravirgin olive oils, rich of scents and beneficent properties that nature hides in drupes.
Our oil tells all about this, but more than anything else, expresses his quality on any dish or on a slice of bread.
Italian olive growing, with its immense heritage of olive trees, farmers and olive-pressers that populate the peninsula right down to the southernmost islands, is experiencing a moment of extreme difficulty. The crisis is linked to the process of industrialization of olive cultivation, with the creation of new mechanized machinery and increasingly technological processes, oils of quality less competitive. The age of olive trees, hundreds or even thousands of years old, spread across the peninsula, further contribute to making the production of Italian extra virgin olive oil more demanding and costly. Thus, the market, oriented towards the lowest price, increasingly rewards low quality oils. For this reason Slow Food has created a national Presidium that promotes the environmental, aesthetic, economic, and health value of Italian extra virgin olive oil. It is a national project because producers of extra virgin all over Italy, in different areas of production, face the same crisis.
