We care for our trees every day and look after every step of the olive oil production chain, from harvesting to bottling. There are five different olive cultivars (Leccino, Picholine, Coratina, Ogliarola Salentina and Frantoio), each one has a specific harvesting time, from the beginning of October, when the olives start getting darker, until the end of November. Early harvest, expecially for monocultivar olive oils, leads to a smaller quantity of product (11 litres for every 100 kilos of olives) but a much higher quality in terms of aroma and healthy properties. This is why, among many other awards, in 2019 we won the Special Prize for highest polyphenols content at international JOOP contest, held in Tokyo and we still get highest scores in extravirgin guides by food specialized publishers Gambero Rosso and Slow Food.
Today Alba and Giacomo are running the Masseria, mother and son. They're different but they share the same passion for extravirgin olive oils.