PRODUCTION
IN October, the olives are harvested manually with use of mechanical tools and Stored in perforated boxes to allow ventilation. AT THE END OF EACh HARVESTING day, the olives are taken to the nearby certified organic oil mill (frantoio Paolocci, vetralla (Viterbo), where they are pressed within 12 hours. once ready the oil is filtered and IMMEDIATELY BOTTLED.
IN October, the olives are harvested manually with use of mechanical tools and Stored in perforated boxes to allow ventilation. AT THE END OF EACh HARVESTING day, the olives are taken to the nearby certified organic oil mill (frantoio Paolocci, vetralla (Viterbo), where they are pressed within 12 hours. once ready the oil is filtered and IMMEDIATELY BOTTLED.