As per Apulian tradition, the first olive oil mill was an ancient stone grinder, located in a cave inside the estate, where it is still kept. Here, in the shade and in the cool of a constant temperature, the olives harvested on the family lands, would be pressed.
Since the 1970s, in addition to the production of the property plots, there began to be acquired and transformed the production of some farms selected throughout the entire Apulian territory.
Today there are many companies in the provinces of Foggia, BAT, Bari and Brindisi with which a consultancy and collaboration relationship has been established: the olive trees are followed in all the stages, from flowering to harvesting up to pruning, as you need to start from the field if you want to obtain a excellent olive oil.
An excellent extra virgin olive oil is obtained through perfectly executed procedures: the correct timing between harvesting and milling, cold extraction, traceability and the unique quality of the olives used guarantee the achievement of an unparalleled olive oil.