A company produces two types of extra virgin olive oil, MONOVARIETALE and PLURIVARIETALE.

The Monovarietale is obtained from the "Picholine" variety, harvest during veraison (October) when the oil is neither green nor mature. At this stage there is a higher concentration of polyphenols that give the oil that characteristic of the bitter and spicy.

The plurivarietale instead is obtained from varieties of olives "Cellina of Nardo", "Ogliarola Salento" and "Picholine", collected in November when the olives reach their full maturity. A more delicate slightly spicy oil tending to sweet is obtained.

The oil has an acidity in terms of oleic acid of between 0.2 and 0.5.

It is sold in 3 and 5 liter cans and 0.75 liter bottles.