1.The olives are carefully hand picked.
2.washed and then crushed between two 2 ton granite
revolving stones (pietra graniti) for one hour.
3.This produces a mush, which is then spread on layers of cyclical plates and subjected to pressures, which forces the oil to drip off.
4.The pressure is applied slowly until it reaches the pressure of 400kg per square centimetre.
It is this crucial step in the process that the term ‘cold-pressed’, ‘extra virgin’ and ‘first-run’ derive.