Our olive oil, matured under the southern Italian sun

It all began in the 1980s with 30 wonderful olive trees, a few almond, apricot, pomegranate, and fig trees around my parents' house in southern Italy, specifically in Monopoli in Apulia. "La Tenuta sole e gusto" has been continually expanded over the years. Today, it encompasses 12 hectares of land divided into three plantations: La uno, la due, and la tre. In total, there are 1,904 olive trees on the three plantations, ranging in age from approximately 10 to 890 years. The profits from the sale of our unique olive oil are used to purchase new land. Local farmers benefit from this because they can upgrade their machinery and continue to cultivate the land. It's very important to us that we don't make significant changes to the existing ecosystem. What we do is promote biodiversity so that the soil remains fertile or becomes even more fertile. Harvesting olives at the right time Depending on the desired olive oil quality, the best time to harvest olives is in the fall or winter, just before they reach full ripeness. We harvest olives for olive oil production between November and January. The olives are harvested by hand using rakes and nets laid out on the ground. The production Olive oil is produced exclusively by mechanical means. Ripe or almost ripe olives are ground, including the pits, in granite stone mills immediately after harvest. The olive oil is then separated from the remaining components (skin, pulp, and pit) by pressing. We use the remaining components, including the mash, to naturally fertilize the olive trees. This allows us to produce beautiful, fruity olives without the need for additional inputs, thus sustainably protecting the ecosystem. We use only spring and rainwater for irrigation. The taste Our olive oil is highly valued by our customers. It has a slightly sweet aroma and a finish with notes of fresh herbs and grasses. Compared to olive oil from Northern Italy, it is much less grassy and lacks an earthy aftertaste.