The Serafina Dato farm was established in 1997, and immediately wanted to make an innovative change in olive cultivation and harvesting techniques.
The podological characteristics, and the presence of the organic elements necessary for a good oil crop, favor the production of a high quality oil from the leccino, frantoio and moraiolo cultivars.
The geo-agronomic aspect (flat area, potted plants, planting layout) facilitates the mechanized harvest which is carried out at the right degree of ripeness of the drupe.
The company produces about 200 quintals of Extra Virgin Olive Oil per year, and its goal is to market the product directly from the producer to the consumer. Olive Oil The essential is exclusively an Italian Extra Virgin, produced with cold processing.
The oil has been recognized for its quality by the Slow Food Oils Guide and the Saperi & Sapori Guide.
