Olive press

Extra-virgin olive oil

Cold-pressing is the most respectful way to extract oil from olives. We harvest Umbrian cultivars — Moraiolo, Frantoio, Leccino — at optimal ripeness, and within 24 hours bring them to the mill and grind them without ever exceeding 27 °C. No added heat, no chemical treatment: only mechanical pressure on the fruit. The result is a lightly fruity oil, with notes of green artichoke and fresh almond, low acidity and intact polyphenols — exactly what the hills of Montecastrilli know how to give.