It is hard to believe that in Italy, one of the most important countries in the world for the production of olive oil, there is not a solid culture around this key element of the Mediterranean Diet. The production of extra virgin olive oil can trace back its origins to very ancient times and has developed throughout the years, improving the different techniques involved in the process of making, especially as far as the harvest and the milling are concerned.

A great olive oil is the result of a very accurate knowledge of the plantations and a meticulous management of the productive processes.
Unlike wine, in the production of olive oil it is impossible to fix any damages or mistakes occurred along the process. The extra virgin olive oil contains its best qualities from the very beginning when the olives are still on the olive tree and the only thing that could compromise the final result is a weak manufacturing.

Don Andrea, our extra virgin olive oil, is the result of the pressing of three different qualities of olives: Leccino, Frantoio and Farasana. The last one is native of Senise and very appreciated throughout history along the North-European trades.
From 2015 we guarantee an organic production in order to make a further step towards excellence.