Since 1997, two hectares of land have been dedicated to olive cultivation for the production of high-quality extra virgin olive oil. Over the years, several prized olive varieties have been planted, including Frantoio, Minerva, Pendolino and some Bianchera trees, an indigenous variety of Friuli Venezia Giulia. 

Every stage of extra virgin olive oil production is personally overseen, from pruning the more than 300 olive trees to the careful extraction of the oil.

The olives are hand-picked in October and November at the ideal stage of ripeness, and production has increased over the years, thanks also to changing climatic conditions that have brought exceptionally mild winters. 

To guarantee an excellent product, an oil mill has been installed on the estate, allowing cold pressing of the olives immediately after harvesting. This short supply chain results in a high-quality extra virgin olive oil that preserves its natural aromas, flavours and organoleptic properties.
A true olive juice .

The olive grove is located just 200 metres from the mill, ensuring a genuine zero-kilometre production process. 

Every phase of olive oil production is personally followed, from sustainable cultivation in the olive grove to cold pressing in the on-site mill, creating a true field-to-table extra virgin olive oil, selected by Slow Food.