Since 1907 our family has been involved in the cultivation of olive trees and their transformation into oil. During these years we have always improved the processing methods, while remaining faithful to the origins and old traditions.
Our extraction system is strictly cold; the oil is not extracted from the pastes by adding hot water in the decanter, as happens in continuous or modern systems, thus depleting it of many nutrients, but simply pressed or squeezed with hydraulic presses brought to 400 atmospheres.
The norm in our oil mill is to grind the olives with a very small and measured percentage of leaves which contribute to naturally enriching the oil with preservatives and antioxidants such as tannins and oleoropein, which are also useful in counteracting aging and hypertension.
The system consists of a six-body pump: leaf remover, stone millstones, fully robotised double-station kneader-doser-stacker, six super hydraulic presses and two automatic washing vertical separators.
The working capacity of the plant is approximately 70 -80 quintals of olives in 12 hours.
The freshly harvested olives are processed within 48 hours, and during the year they do not undergo any type of chemical treatment, practically the production is entirely organic.
Our oil keeps its organoleptic characteristics almost unchanged for a period of approximately two years, thanks both to the varieties of olives used and to the careful processing method in our traditional oil mill, where the centenary experience in this sector has always guaranteed us the maximum quality.
The excellent seasoning power combined with the unmistakable aroma and delicate taste make it unique compared to other oils, and it is ideal for seasoning and preparing any type of dish.
Immersed among hills of olive trees and dominated by the Pollino mountain range, overlooking the blue Ionian coasts stands the town of Firmo.
Perched at around 370 m above sea level, on the northern Calabrian side close to the Pollino National Park, it is an olive-growing area par excellence (around 3000 hectares of olive groves) where the best oils in Italy are produced.
The oil, the fruit of fine olives grown on a large part of the municipality's agricultural area, is the best-known product of our land. There are two varieties of olives mainly cultivated: the first and most widespread is the "Tondina." Small in size, it is harvested from November and, if processed in the traditional way and at the right times, manages to reach an average of 450 polyphenols and 5.00 peroxides, with an imperceptible acidity and an average yield of around 14 litres/quintal.
To this is added the "Carolea" which is harvested from the second half of October. Larger in size, it is also used as a table olive and with correct processing it manages to reach an average of 270 polyphenols and 6.00 peroxides with imperceptible acidity and an average yield of around 19 litres/quintal. Seriousness, professionalism, friendliness and experience have always been the rules that distinguish us and allow us to gain the trust of many loyal and qualified customers.
