The Extra Vergin Olive oil of Basilian Monks is produced mainly from olives of the Ogliarola Salentina variety, the most typical and characteristic of our area.
We grow about 40 hectares of olive trees, immersed and surrounded by woods and streams in an uncontaminated and pristine environment for a total of 1.500 trees. The olive groves are located on land that overlooks the Maldives of Salento with steep slopes varying from 15 to 75 meters above sea level.
The yield is between 12 and 15% and for old trees (the oldest of which are 450 years old), we are talking about 10/15 lt. per tree. The olives are taken to the mill on the same day that they are harvested to maintain maximum freshness.
Crushing and extraction are accurately monitored at temperatures below 27 °C with continuous mill. The level of acidity is between 0,20 and 0,40% and that of peroxides between 4 and 6, both very low, therefore assuring freshness and a long shelf life.
Today, at the foot of the fortified tower of the farmhouse built by the Gonzaga of Mantova and the counts of Alessano in 1577 an Extra Vergin Olive Oil of unparalleled quality is produced as it has been done down the centuries. The pristine nature, the clean air steeped in iodine blown by the sea breeze and the scrupulous application of organic methods, make the Olive Oil of the Basilian Monks a product that stands out among international producers.