The La Mortella farm was born in the heart of Cilento,

on the green hills of the municipality of Roccadaspide.

The favorable environmental and climatic conditions of the Cilento area ensure that the cultivation of olives produces a refined oil with a strong taste and an intense aroma. This tradition, handed down for generations, and the experience acquired over the years, are now put at the service of the most modern production techniques to obtain higher product quality.

Passion and attention to detail distinguish our company, which covers an area of ​​3 hectares with a total of about 1300 plants.

- The pruning of the olives takes place every year in order to facilitate and improve the

production;

- The harvest takes place between October and December, when the olives are right

degree of ripeness. It is then that the fruit offers the best organoleptic qualities, favoring the production of medium or intense fruity oil (according to the different vintages);

- The milling of the olives takes place no later than 24 hours after harvesting.

Their processing takes place cold (at a temperature never higher than 27 ° C). The low temperatures allow to preserve the taste, smell and typical flavor of the fruit.

The product that will arrive on your tables will be an extra virgin olive oil of excellent quality, obtained by pressing olives of the varieties: Leccino, Rotondella, Frantoio and Nostrale. On the nose, the oil shows a hint of fruity, with

lively notes barely perceptible of bitter and spicy and with only 0.24% acidity that make it a unique oil.

La Mortella extra virgin olive oil is produced exclusively with organic olives from Italian cultivation.

As required by the organic regulation, no chemical treatment is used and the fertilizers are of organic origin only, thus avoiding the impoverishment of

soil and groundwater pollution. The agronomic practice used is green manure: consisting of the burial of the field bean grown in the olive grove.