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Frantoio

The new production facility is equipped with oil mill and innovative systems of oil and olives packaging, modern and strictly certified while maintaining its traditionalism, history, dedication to work and the continuous research for improvement of both methods and quality that characterizes our products.

 

From late October to March, from the countryside in the evening arrive the olives picked in the day. Washed and cleaned from leaves and branches, they are inserted into the production line: the mills litreally shatter the olives, reducing them to pulp and then move on to the kneader where the liquid part separated from the solid one.

 

Afterwards, the centrifuge separates, for different specific weight, the vegetation water from the residues of pulp and the Oil, our excellent Extra Virgin Olive Oil.

 

All processing phases are monitored and guaranteed.

Starters, First dishes, Second and Sweet

Your Recipes

Trenette with Ligurian pesto

Sfincione artichokes

Stuffed courgette flowers

Saltimbocca of pork with sage and speck

Baked sea bream

Olive oil biscuits