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ITA

Care

Every single olive tree in our land is treated with the utmost attention to obtain genuine, authentic and high quality products.

Respect

From harvesting to pressing, each step is carried out with cutting-edge production methods that focus on sustainability.

Quality

We value our land, the beating heart that allows us to obtain the best organoleptic qualities of Extra Virgin Olive Oil.

High quality oil: our principles

Early harvest

To preserve the exceptional taste properties and aromas of our final product, we harvest the olives at a not too advanced stage of ripeness, even to the detriment of abundant production.

Instant milling

Thanks to our own oil mill, the olives are pressed immediately after harvesting, preventing fermentation. The extracted oil must be stored away from light and oxygen so that it retains its organoleptic characteristics.

Quality yield

The rigorous care of the olive grove and the management of the entire supply chain are prerogatives that allow us to guarantee a high quality oil: for one liter of our oil we use 10 kg of olives.

Can you recognize a good extra virgin olive oil?

The smell The smell

The oil must be smelled: the herbaceous scents such as the fruity olive sensation, and the aromatic scents, are an indication of high quality

The oil must be smelled: the herbaceous scents such as the fruity olive sensation, and the aromatic scents, are an indication of high quality

The taste The taste

To taste it, the oil should be drunk and not put on bread. Does it sting? It is not an indication of bad quality but on the contrary: the bitterness and spiciness denote the important presence of polyphenols

To taste it, the oil should be drunk and not put on bread. Does it sting? It is not an indication of bad quality but on the contrary: the bitterness and spiciness denote the important presence of polyphenols

The touch The touch

Check the juicing temperature. If it does not exceed 27 degrees, it gives even more special aromas and flavors

Check the juicing temperature. If it does not exceed 27 degrees, it gives even more special aromas and flavors

Extra virgin Extra virgin

If it is of excellent quality it can be considered extra virgin and keep this wording on the label, if it has medium defects it is instead a virgin oil

If it is of excellent quality it can be considered extra virgin and keep this wording on the label, if it has medium defects it is instead a virgin oil

First step

The Treatment

The quality of the product is demonstrated by the rigorous and diligent attention we dedicate to our olive trees on a daily basis.


The annual fertilization guarantees us a rich flowering which must be pruned with precision to give the foliage oxygen and natural light, punctually hydrated with a modern drip irrigation system. All this allows the olive to extract an Extra Virgin Oil which offers its best organoleptic qualities.

Second step

The Harvest

Our harvesting idea is medium early in order to ensure a higher content of polyphenols even if this may mean a lower yield. By harvesting the olive at a not too high level of ripeness, the antioxidant and anti-inflammatory properties that characterize the personal organoleptic structure of the oil are preserved and guarantee a better gustatory and olfactory quality of the final product.


Our harvest takes place using mechanical tools that vibrate the bark, causing 80% of the fruit to fall into each tree.

Third step

The Milling

The harvested olives are pressed immediately in our own oil mill with a production capacity of approximately 7 quintals of olives per hour. We use a two-stage continuous cycle mill with a cold processing method, monitoring all stages of processing for greater quality assurance.


Subsequently, the oil is subjected to an organoleptic laboratory test and then stored in tanks without oxygen and light so that it can maintain its maximum organic quality with exceptional flavors and aromas.

Last step

The bottling

Unlike wine, the conservation of oil does not improve with time and therefore it must be stored in the absence of oxygen and light. We bottle our oil personally in recyclable glass or flexible aluminum bottles.


Our packaging solutions include 0.5L dark glass bottles or, upon request, our Saccolio: a special container lined with flexible aluminum that prevents light and oxygen from entering. The Saccolio is a practical and convenient solution perfect for orders with larger quantities, capable of containing at least 1.5L of oil to be transferred if necessary into your favorite table container.

Our awards

The Bibenda 2016


The 2016 Bibenda Award was won by our 2015 production "Oleo della Marchia".

Der Feinschmecker 2015


The Der Feinschmecker Award 2015 was won by our "Oleo della Marchia" production 2015.

The Flos Olei 2015


The 2015 Flos Olei Award was won by our "Oleo della Marchia" 2015 production.

Gambero Rosso 2015


The 2015 Gambero Rosso Award was won by our "Oleo della Marchia" 2015 production.

Los Angeles 2015


The Los Angeles Award 2015 was won by our "Oleo della Marchia" production 2015.

Slow Food 2015


The 2015 ILo Slow Food Award was won by our 2015 production "Oleo della Marchia".

The Sol d'Oro 2015


The Il Sol d'Oro Award 2015 was won by our "Oleo della Marchia" 2015 production.

ENJOY DEL CARMINE OIL

Experience

Oil tasting
A unique experience to taste extra virgin olive oil like true professionals, capturing the aromas, colors and characteristics of the olive in its authenticity.
Oil-based menu
A tasting menu where oil is the protagonist of every preparation. A tribute to the Italian culinary tradition with simple and tasty dishes.
Picnic in the olive grove
A moment of sharing surrounded by a breath-taking panorama. Our picnic basket is prepared with local products selected for every need.
Poolside aperitif
Taste the newly born oil, savoring the intense aromas and flavors with the tastings prepared by our chef and served by the pool.
Olive harvest
A pleasant walk inside our olive grove suitable for anyone, guided by our experts to discover a truly special and timeless tradition.