Liquid gold from Lake Garda


Delivery of olives by producers, weight checking and recording on personal file. Storage of olives in ventilated baskets.


Defoliation - Washing of olives and loading into mills for pressing.


Here the olives are crushed by the heavy Baveno granite millstones.
The olives aremilledincluding the stones, essential for the full extraction of the oil contained within the pulp.


The only true cold extraction through mechanical pressure (400Atm).
Inone hour the olive pulp is crushed and the oil and water inside are extracted. Theywill then be separated from each other.


After a short decantation period of a few days, the oil is filtered using only natural cotton.
It is then stored in stainless steel containers, in the dark and at a controlled temperature (14°C).