The first oil mill, established in the heart of Ginosa, was later moved to via Matera.
Finally, in 1996 our oil mill was moved to via Bernalda, where it is still operational today.
In this location, we children – Rosa and Mario – become familiar with the oil world from an early age, playing hide- and-seek among the many sacks full of olives, neatly arranged in the oil mill warehouse, so tidily as to create small paths fit for a child.
Over the years Felice invested in the improvement of the facility structures and plant systems.
The old presses were replaced by a modern continuous cycle system, essential for the qualitative (organoleptic and chemical-physical) improvement of the extra virgin olive oil.
In our plant, extra virgin olive oil is produced with scrupulous care, as if every bottle were to end up on the demanding table of Felice, Rosa and Mario. They constantly strive to preserve the natural genuineness and quality of their extra virgin olive oil, one of the most genuine products offered by nature.
Extra virgin olive oil is obtained with the use of a simple extraction system. To obtain an excellent oil it is not necessary to add adjuvants, preservatives or other agents. Indeed, what it is necessary is careful care of the olive grove, harvest, processing times and methods, storage and packaging.