The Santa Lucia olive groves is located at 350 meters above sea level.
A mix of limestone (alberese) and marine deposits.
The Moraiolo olives were harvested exclusively by hand with olive rakes in mid-end November 2023.
Once harvested, the olives are placed in ventilated crates and immediately taken to the oil mill, a few kilometres away from the company. The extra virgin olive oil is obtained with the continuous cold extraction method. The temperature never exceeds 25°C, to allow the oil to preserve all its characteristics of freshness and genuineness.
The seasonal trend of 2023 saw a rainy and at times warm spring. Severe rains during the flowering caused a decrease in the fruit yield. The hot and dry summer has on the one hand avoided the presence of the olive fly, but on the other, it has stressed the olives. On the second ten days of October, the return of the rains have rehydrated the olives, allowing the extraction of elegant oil and with a balanced spicy and bitter taste.
In the storage cellar, the olive oil is immediately filtered, and held in stainless steel containers until bottling.
1000 bottles of 0,25 liter
Acidity = 0.20% in oleic acid
Number of peroxides = 4.6 meq O2/Kg
Polyphenols = 364mg/kg
Vitamin E (Tocopherol α) = 183 mg/Kg