The Paciano olive mill has been the heart of olive cultivation in the region for over 50 years. For generations, olive growers have delivered their most prized possession here: their finest olives. Through significant investments in state-of-the-art technology, we have preserved the old traditions.
The production facility has been transformed into one of Italy's flagship mills. Here, the finest olive oil is extracted oxygen-free at 20–24 °C, preserving all the important components of this superfood, such as polyphenols, unsaturated fatty acids, and vitamins. The result is an unmistakable aroma.

Transparency from tree to bottle

Our quality control process is in place throughout the entire production of our high-quality olive oil. Are the trees healthy? Are the olives receiving everything they need from nature? On harvest day, we carefully pick the olives by hand and bring them directly to our oil mill. Under the strict supervision of our miller, every step is meticulously monitored. From washing the fruit and removing the last leaves to the gentle cold pressing and the tasting and analysis of the ingredients. The still cloudy and rather green olive oil is then left to rest in our tanks until it is finally filtered. Only when all the experts are satisfied is the fine olive oil bottled in our handcrafted bottles.