The Varieties
Frantoio, Rosciola and Leccino.
The Terrain
Our olive trees are situated on hilly groves in the commune of Monte Porzio Catone to the South of Rome, the climate is mild with a low moisture.
The Harvest
The olives are hand-harvested when they begin to change their colour from green to black, usually from the last week of October to November 10th. The quantity of the production is greatly reduced, but the benefit for the quality is considerable.
Processing
The olives are cold-pressed within one day from the picking and the amount of oil extracted is about 12% of the total volume. The oil is unfiltered, but it is left to settle the sediments by static decantation in small stainless steel vats. The Extra Virgin Olive Oil "Casal Pilozzo" hardly ever exceeds the 0,3% in oleic acidity.
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