Corte Malgiacca

The olives are harvested by hand in November and taken to the frantoio to be cold pressed at the end of each day, but with a maximum wait of 48 hours which is strictly adhered to.

This produces a top quality Extra Virgin Olive Oil that is low in acidity but has the characteristic pungent flavour when first pressed, fruity but with a delicate note smelling deliciously of newly mown hay.

design by Harding.