Indigenous varieties of olives are carefully picked by hand and meticulously selected. They are then cold pressed, preserving to the full their natural flavour and beneficial anti-oxidants.

The production method (sistema integrale) extracts the oil from the fruit using a completely cold process. This technique protects and preserves the fragile anti-oxidants, Polyphenols and Vitamin E, that give this oil its special health-giving properties. It is widely accepted that the quality of the oil is determined by its level of acidity. Unfortunately this acidity can be reduced by a refining process involving heat treatment which at the same time destroys not only the oil's natural taste and aroma but also adversely affects its nutritional quality. 

Polyphenols and Vitamin E, the active anti-oxidants, both stabilise the oil and protect the body from attack by the free radicals that hasten the ageing process.