Every year Di Martino Farm relives the moment of olive harvest with emotion, as if for the first time. At the end of October, when the olives reach the right degree of ripeness, they are harvested, separated by cultivar, and immediately taken to the mill.
Within 6 hours from harvesting the olives are cold pressed, in order to minimise the process of oxidation of the fruit, thus obtaining the Schinosa extra virgin olive oil only made with olives from the company owned land, therefore 100% Italian.
Without undergoing any filtration, they are stored in modern steel silos. Thanks to packaging at the mill, it is possible to preserve the fresh smell of the newly-crushed olives , in which it is possible to feel all the taste of craftsmen’s know-how and the refinement of the technological innovation.