How Petosa Extra virgin Italian olive oil is produced:

Picking the Olives

We farm only local grown olive trees in the region of Marche Italy. The olives are picked by hand during the best harvest season, late October thru November. This makes our production of oil very exclusive and of limited quantity. Because of this, we can guarantee the consistent and unique flavor in every bottle.

This harvest produces a richer, fruitier oil flavor with a hint of pepper. Using a mixture of Olive varieties, with the highest percentage of concentration being Frantoio, Leccino, Carboncella and Muraiolo parietals.

Crushing the Olives

Stems, twigs and leaves are removed with a defoliator prior to being cleaned with fresh water to remove dirt and contaminates. The olives, including the pits & seeds are then crushed using the traditional method of a stone wheel known as a “pietra” into a mash called the pasta or paste.

Pressing the mash

A traditional press using mechanical means (pressure is applied hydraulically, rather than chemically refined). Slow pressure at low temperature is used to press the pasta in order to obtain the “first cold press” with an oleic acid level less than 0.5 percent.

Separating the oil

The oil is then separated from the liquid and does not undergo any further treatment or “filtering” thereafter in order to preserve the natural flavor of the olives. The oil's slight green opalescence color is the proof of this.

This old world traditional method of producing Olive Oil is considered by most to obtain the highest quality of condiment oil.