It works like this: so that the oil comes in all its excellence on the table and – then – to the palate it is necessary that each phase (from harvesting to squeezing, up to packaging) It is carried out according to the highest standards of quality but also those modes that experience has taught
The olive harvest in Scicli
It starts from here, by hills of Scicli: in the early stages of ripeness of the olive harvesting is done by means of special combs. Yup, more time is the norm: but time is an ally of the quality. And it is also a matter of respect
Compared to the plant (the apparatus is not damaged fogliario) but also for each individual oil
Then begins the journey to the mill in boxes, and then the storage and milling. All – exclusively – in less than 24 ore