Our small olive grove, away from residential areas, industrial sites and major roads, lies on a hillside facing south-west and exposed to the sun all day. It is located at an altitude ranging from 200 to 300 m above sea level, in the municipality of Poggio San Marcello, a small town in the old Marca of Ancona, in the heart of central Italy. It extends for about 2.0 HA and consists of over 300 plants of different cultivars: Leccino, Raggia, Frantoio, Mignola, Moraiolo, Ascolana.
Because the firm is small and family operated we can directly and carefully follow each stage of the activity, ranging from pruning to harvest, to continuously monitoring the level of infestation.
We started the procedure for organic certification (we are currently under conversion) which proposes a strict discipline. This does not pose a problem as for years fertilizers consisting only of animal or plant matter with no use of synthetic chemicals or pesticides have been used on this property. Measures are taken for a natural defense against insects and other pests: the ground is covered with grass and a large grove (acacia, mulberry and other varieties)that provide an habitat for animal species that feed on pests harmful to the olives.
The olive harvest begins in mid October and it concludes the first week of November. We have chosen different times for each cultivar, trying to coordinate the different levels of maturity, to obtain from each oil the best property qualities including minimum levels of acidity and peroxides, high presence of polyphenols, natural antioxidants, essential for our health and guaranteeing the maintenance of the oil over time.
The picking is done by hand and partly with the aid of mechanical combs. Waiting for the milling, the drupes are placed in small crates, and kept in a shaded and ventilated place, immediately to slow the oxidation process. In the late afternoon, the olives are taken in selected biological mill and pressed within 10 hours from the moment they are harvested.