In 2004 we started a research project in collaboration with the University of Basilicata and the University of Napoli Federico II for the production of oil from pitted olives. Pitted oil is an extra virgin olive oil of the highest quality, with organoleptic characteristics superior to those of normal extra virgin olive oil and source of numerous benefits to health.
It is extracted from the olive pulp only, the “carefully” pitted olives are sent directly to the press for the extraction of the precious oil. Precisely because it is extracted from the noblest part of the olive, it preserves all the characteristics of the fruit of origin with excellent nutritional and sensory characteristics.