Organic olive extravergine oil produced by Azienda Agricola Castello is obtained from the cold pressing of the olives.

This technique, in order to maintain the physical and nutritional characteristics, allows organoleptic properties to remain intact, ensuring all the benefits of daily consumption of extra virgin olive oil.

Azienda Agricola Castello follows EU Directives on measures to be taken in Biological Agriculture since 1999 and the oil produced is certified by Ente Bios Srl.

The process of processing olives into oil, carried out in accordance with the rules of organic farming, allows for a product free of slag derived from chemical synthesis elements, some of which is considered to be harmful to human health even within the permitted thresholds.

Olives are not treated against pathogenic agents and fertilisation is made by distribution of sheep and bovine manure.

Every year chemical analyses are carried out to verify total acidity, peroxides and polyphenols, which play an essential role, being able to protect oil from ageing as well as antioxidants in human metabolism.

The altitude in which the olives are located (500-550 mt slm) means that the presence of the oil fly (Dacus oleae) is rare, if not completely absent, which is a prerequisite for obtaining high quality oil.

For a product of excellence, it is essential to pay close attention to all passages, to hand harvesting and to olives harvested directly from the tree and minced on the same day.

Our organic extra virgin olive oil has an bright green colour which is maintained over time and is a product of very high quality.