Processing our olives

Making Olive Oil is a year-round process that calls for care and attention.

Winter: In the winter months, our trees are tended with care for a productive  return in the warmer months.

Spring: In springtime, the olive trees are pruned by Francesco –  Pruning olive trees is difficult work, and  Francesco  has learnt the art, Not only does he prune the Casale Delle Rondini trees, but  is often called upon to help other olive grove owners in the area .

Autumn: Picking & Pressing usually starts in mid November.  An early harvest produces a sharper tasting oil because the olives are greener. As the olives ripen, the oil becomes less sharp.


From start to finish, every aspect of the oil-making process is watched over by ourselves.

The harvesting is timed to ensure a perfect balance of  flavors, and the processing creates some of the finest Extra Virgin Olive Oil available.

We recall how the ancient poet Homer described it: “Liquid Gold.” And we are proud to be able to share such a wonderful traditional product with you.


Extra Virgin Olive Oil

According to the International Olive Oil Council,extra virgin olive oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means, in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging, and filtering. This excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources.

It has a free acidity, expressed as oleic acid, of no more than 0.8 grams per 100 grams (0.8%), and other characteristics that correspond to those fixed for this category in the IOOC standards. Extra virgin olive oil accounts for less than 10% of oil in many producing countries. This is the highest quality of olive oil. Note that extra virgin olive oils vary widely in taste, color, and appearance. Their taste and aroma should reflect the fact that they were made from olives and have some positive attributes (that is, they cannot be totally tasteless). They are supposed to have no taste defects.

The analysis of our oil demonstrates that is well within the standard required to categorize it as Extra Virgin Olive Oil  (0.19%).

extra virgin certificate