We rake down the fruit by hand in mid-véraison, when its color is half green and half purple, and we bring it in to the company, where there is a very modern steel mill.
Here the olives have their leaves removed, they are washed, pitted and transformed into oil in less than twelve hours, so as to prevent oxidation and maintain intact the organic properties that determine their quality.
A panel of expert tasters then samples the various lots and establishes the final blends. The result is our Fratta oil, with its piquant, robust flavor and notes of almond and artichoke.
