The extra virgin olive oil of the Castelli Agri-Cultura brand is obtained exclusively from Moraiolo olives, a variety particularly widely spread in central Italy and known for the very high quality of the oil produced from it. Olive harvest begins towards early October, when the fruit is still green and veraison begins, and is done strictly by hand. This allows for a very high quality of oil since the timing helps preserving all its organoleptic characteristics, polyphenols in particular. The high quality of the oil is also helped by squeezing the olives while still fresh, or about four hours after harvest. Extraction of the oil is done by mechanical and cold procedures, without heating the paste obtained from milling the olives. The oil thus obtained is stored in hermetically sealed stainless steel tanks, in order to avoid oxidation. Oil conservation follows by bottling of the product.
