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The Frantoio

The new production site is equipped with an oil mill and innovative, modern and rigorously certified oil and olive packaging systems while maintaining the tradition, history, dedication to work and continuous research for improvement both in the methods and in the quality that characterizes our products.

From the end of October to March, the olives harvested the same day arrive from the countryside in the evening. Washed and cleaned of leaves and branches, they are inserted into the production line: the mills literally crush the olives, reducing them to pulp and then move on to the malaxer where the liquid part comes out and separates from the solid part.

Finally, it is sent to the centrifuge which separates, for different specific weight, the vegetation water from pasta residues and from the oil, our excellent Extra Virgin Olive Oil.

All processing stages are controlled and guaranteed.

Appetizers, first courses, main courses and desserts

Your Recipes

Tasty asparagus and bacon donut

Spaghetti with dried tomatoes

Tunafish balls

Eggplant breaded with speck and sweet provoletta