The varieties used for the production
of this oil are: Frantoio, Rosciola and Leccino. The
olives are hand-harvested when they begin to change
their colour from green to black, usually from the last
week of October to November 10th. The quantity of the
production is greatly reduced, but the benefit for the
quality is considerable. The olives are cold-pressed
within one day from the picking and the amount of oil
extracted is about 12% of the total volume. The oil
is unfiltered, but it is left to settle the sedimet
by static decantation in small stainless steel vats.
The Extra Virgin Olive Oil "Casal Pilozzo" hardly ever
exceeds the 0,3% in oleic acidity.