There’s a small step only from the lands to the olive mill of Turi. The olive processing takes place within a very short time too, within 12 hours from harvesting which is why olives have an even more strong smell and their freshness is preserved giving the oil an even better flavour. Here, in this environment, we work in a continuous cycle, with a two-phase process, without the addition of water and with cold extraction, operations that give the product more marked organoleptic characteristics. This is how the supply chain closes: from cultivation to processing, everything happens in the name of organic farming. The entire production olivicola olearia and that are in fact systematically monitored and controlled by the certification and ICEA control.