Crocedimezzo extra virgin olive oil, produced in limited quantities, is obtained exclusively from cold pressing. Of the farm’s olives, all harvested by hand before the end of October and while still fresh, just a few hours prior to harvesting, then pressed in the chosen olive mill.

The precious liquid is extracted using mechanical processes at a temperature of about 26° C, without using any chemical substances to avoid alterations and keep the oil’s characteristics in tact.

It is known for its low level of acidity and high polyphenol and anti-oxidant content, and also for its fruity fragrance with a hint of artichoke.