The olive-grove surface is a unique piece of about 25 Ha. The cultivars are the typical ones of our zone:

• Cerasuola
• Biancolilla
• Nocellara del Belice

The harvest begins around mid-October and lasts one month. The altitude, together with the anticipated harvest, guarantee an optimal quality both in organoleptic and storage terms. During the harvest, olives are gathered into small bored boxes in order to avoid mashing, and to guarantee constant ventilation. Olives are then crunched the same day of harvest and the extraction system is mechanical and kept "cold" (below 27°c).