Where it comes from in Italy:

The area of the Sannio in southern Italy has always produced high quality olive oil. More than once the Sannio Benevento region has been awarded the Ercole Oleario coveted prize for its first class olive oil. The typical trees of the area are of the ORTICE and RACIOPPELLA varieties which produce an olive oil with a distinctive taste.

How we harvest and manufacture it:

Harvesting is carried out by hand so as not to damage the fruits when picked. The olives are then taken to the Frantoio (mill) within 24 hours and kept for a short time in boxes that are ventilated to keep the fruit at its best so as to maintain the fragrance and taste. The method to extract the oil is by CICLO CONTINUO which guarantees the best quality extra virgin olive oil. This method eliminates any possibility of generating any heat into the olives allowing us to extract the very best and pure Extra virgin olive oil.

The oil is then stored in stainless steel containers where the oil is left to rest for approx two months and adopt its unique taste. The oil is never filtered so it does not lose any of its natural aroma and taste. It is then ready to be bottled in dark green bottles in small quantities.
The unique taste of the Extra virgin olive oil may change from harvest to harvest depending on the weather throughout the year.

How to store it:

Storage: Heat can damage olive oil and it is best kept out of direct light (especially sunlight) to preserve its quality. Extreme cold will not damage the olive oil, it will appear cloudy and dense but will return to normal when brought to room temperature.