Why choose our olive oil
The quality of our oil depends on the various production processes. It is due to the attention paid during all stages of processing that our extra virgin olive oil is so good. The oil is extracted only from Italian olives grown with biological criteria within the estate, on windy slopes in an area in the heart of the Mediterranean, whose aromas, flavors and freshness are preserved. The harvest takes place in the months of October and November, with delicate methods that do not alter the integrity and quality. Transport and milling take place on the same day, thus maintaining the natural freshness . Extra virgin olive oil is good for you. The science of nutrition recognizes the most balanced composition of fatty acids, saturated, monounsaturated and polyunsaturated for nutritional and dietary purposes.
From Italian olives kissed by the sun and pampered by the wind ... made in Italy with love
A seal Venterra owned company dedicated to valued production of high quality olive oil extra virgin olive exclusively. In Puglia, in the heart of the peninsula of Taranto, with passion and energy each variety à of olives are pampered to fully express their é characteristics of shape, color and flavor. The estate covers a altitude of 220-240 meters above sea level, on 120 hectares of which laid out at 87 with olive trees and other planting and 3 developing vineyard. Find home à variety of native plants such as Frantoio, Leccino, Coratina, Pecholine and Peranzana and Ogliarola. A fascinating place, where different flavors and integrated in a biological environment that is distinguished by particular purity of air and the quality of air and water irrigation.
The crusher has been designed according to ecological criteria and uses a fully integrated and automated process. The multi-stage milling process is controlled in such a way as to achieve a continuous cold mechanical system. The mill structure is completely autonomous thanks to an adjacent 100 KW/h photovoltaic network, which uses direct energy from the sun without producing C02 emissions. The olives are harvested in October and November, using gentle methods that do not alter their quality or integrity. The olives are transported and pressed on the same day, thus preserving their natural freshness. To facilitate storage, the olive mill is buried 3-5 meters above ground level. The lower level includes the supply of machinery for the processing of the olives and the oil storage rooms, and the upper level includes an area dedicated to direct sales.