The extra virgin olive oil, known as olio di Ravece, has kept special attention over the years. The small quantity produced yearly allows us to still adopt the traditional method of production. Within 24 hours from the hand-harvesting, the olives, still intact and well ripened, are milled.

 

 

This is the simple secret of tradition combined with the technique of oil mill and cold decanting without filtering, allows to get a product that gives you the uniqueness of flavours and scents of our land of Irpinia.