Our extra virgin olive oil is derived exclusively
from olives that have been picked on our farmlands, mostly from the varieties of trees called “Dritta” and “Leccino”,
which are typical of the vestina area. The olives are cold-pressed within 24 hours
of being picked to avoid the risk of oxidative phenomena and the olive press uses
cutting edge technology to run on a continual cycle, whilst respecting the norms
of the certification body DOP Pescara Aprutino.