Method of Production

Quality begins in the field, in the tree, with the hand-made “in advance” picking of olives in order to have only green and unblemished fruits, which give less oil, but of high quality and with great richness in polyphenols and low levels of acidity and peroxides. The crushing of olives is immediate, in frantoio Geraci, by cutting-edge technology with extraction in a “cold continuous cycle” and oil is kept in stainless steel vats place under nitrogen during “the natural settling”.
Finally, the oil is bottled in dark glass bottles, still full of intense scents of freshly cut grass, tomato, artichoke, almond and slightly spicy.