PROCESSING

CULTIVATION

The San Cassiano Farm is a small universe of various plots of land, not only with different cultivars, but also with many different characteristics of exposure to the sun and inclination of the hillsides. Our philosophy is to transmit these peculiarities, which translate into unmistakeable fragrances and tastes, in every oil we produce. For this reason, we follow extremely severe production regulations, which certify the DNA of the plants and the characteristics of the terrain, guaranteeing the origin of our oil.

HARVEST

The olive harvest takes place when each "cultivar" has reached its ideal level of ripeness and is performed exclusively by hand. Thus, the olives are selected before they are ever picked, and any fruits that have been crushed or have imperfections are discarded.

PRESSING

A few hours after the harvest, the fruits of our work, which has lasted for months and months, are already in the San Cassiano oil mill, ready to be pressed. The pressing is done at low temperature and for each individual cutivar, so that the aroma and taste of the olives remain intact.

BOTTLING

The small 100 ml bottles help conserve the natural perfume and fragrance of the single-cultivar oil. Each label is numbered to certify the exact moment of bottling and the lot of origin.