From the stacked mats, by natural pressure, oil leaks out and is immediately removed and placed in containers called ‘buckets’. The process ensures that the oil decants and separates from the vegetation water that the olives themselves contain: olive 50% skin, pulp and stone, 30% water, 20% oil. The oil is gathered from the buckets with two ladles called ‘A lecca’ and ‘A cassa’. After repeated decanting, the oil is finally put to rest in underground tanks dug into the rock and covered with stainless steel. Until bottled, the oil remains in the tanks at a constant temperature of 13-16° C. The Extra Virgin Taggiasca Olive Oil we obtain is called ‘Öiu de s’ciappa’ affiorato.

Any deposit at the bottom of the bottle demonstrates the naturalness of this Taggiasca extra virgin olive oil.
Store in a cool, dry place, away from light and heat sources.