The production rules for the processing of a Superior Quality oil depends from an accumulation of factors such as: the strain, the degree of maturation, the picking and transport methods, the extraction system, the forms and times of preservation.

The most widespread “strains” on the concerned area are local ecotypes, present for ages, and, among them, the "Carapellese" and "rotondella" (steeple) deserve to be mentioned, as they convey a typical aroma to the oil produced.

The "picking" must be done when the olives start to change their colour (start of ripening process); such and extreme maturation, in facts, changes some of its chemical elements by resulting in a levelling of its taste and an increase in the tendency to alterations.

Closely linked to the maturation is the “picking method”. It is known to anybody that the procedures that causes slits or determine the contact of the fruit with the soil, predispose the oil to a degradation process that is detrimental for its quality: high degree of acidity, great number of peroxides, etc.

The “picking method” also deserves the maximum attention as far as the complementary operations such as methods and times of shipping to the olive-press are concerned, by replacing the canvas bags with airy stackable boxes. Besides the already mentioned factors, the processing phase strongly influence the final result, that is to say the production of good quality oil.

You will never obtain high quality oil from a bad raw material, but a wrong processing can spoil an excellent raw material.

As for the quality that reaches the consumer’s table, the times and methods of preservation of the oil play a significant role too. In facts, it has to be kept far from light, air and alien smells that can be easily absorbed, within containers made up of non-toxic material (glass or stainless steel).