Ten good reasons to appreciate our olive oil:

  1. Our olive trees grow on nutrient-rich soils, far from urbanized areas and sources of pollution. Many grow just a few meters from the sea, arranged on terraces fully exposed to the south, accessible only on foot. Others grow in wide, sunny clearings among the woods of the Karst, reachable only via dirt roads, located in protected natural areas.
  2. The location of the olive grove at a high latitude, the northernmost in the Mediterranean area, combined with the favorable microclimate, allows the development of healthy fruits rich in organoleptic substances valuable for health. The arrangement of the trees ensures ideal sunlight exposure throughout the day.
  3. No chemical fertilizers are used in cultivation, neither on the soil nor on the foliage. Treatments against harmful insects are carried out exclusively with natural products. The entire production is certified organic.
  4. Our olives come from a few selected varieties of native plants, including the Bianchera, which produces oil particularly rich in polyphenols and hydroxytyrosol, valuable natural antioxidants. The use of only local varieties ensures oil with unique taste characteristics.
  5. Our olives are hand-picked directly from the trees using the brucatura method or with mechanical tools that do not damage the fruit. Fallen fruits are not collected, and branches and leaves are separated at the source. The olives thus remain intact until they reach the mill.
  1. The olives are taken to the mill and processed within a few hours of harvest. Cold pressing is performed exclusively with mechanical means, without chemical extractors, in controlled and sanitized environments. Crushing is carried out using a state-of-the-art mill equipped with a system to control processing temperatures, guaranteeing a final product of the highest quality.
  2. Fresh extra virgin olive oil is stored in stainless steel containers under ideal storage conditions, in a controlled atmosphere, away from light and heat sources. The oil remains in the tanks, protected from mechanical and thermal shocks, until it is bottled, which is done manually. This ensures that all the natural substances forming its original organoleptic profile remain intact in the bottled oil.
  3. Before bottling, the extra virgin olive oil is slowly filtered to separate any organic suspensions that might alter its flavor over time.
  4. Our extra virgin olive oil is certified organic. All production phases are carried out away from external contamination. Our olive paste never comes into contact with uncontrolled raw materials or external pollutants. The entire production process is directly supervised by our farm, which has always been committed to quality research and the enhancement of local tradition and uniqueness.
  5. Our extra virgin olive oil has very low acidity and a high content of polyphenols and other components with recognized antioxidant properties, valuable for our health. Certified chemical analysis can be requested at agricolacanovella@gmail.com.