The excellent extra virgin olive oil is obtained exclusively from the prestigious “Coratina” and “Peranzana” variety of olive, selected and processed by the classic method of cold-pressing. The olives are pressed with granite grindstones whose slow rotation produces the perfect homogeneity of the pulp, which is subsequently processed in a continuous cycle using state-of-the-art equipment. From it we derive an oil with very low acidity and with incomparable organoleptic characteristics.