Extra Virgin Olive Oil, it is on the table ready to season our dishes adding a unique and inimitable taste, or in the kitchen you used it to prepare your favorite recipe. Extra Virgin Olive Oil is the end of the production cycle that starts from its fundamental base: the Olive Tree.

In the production area of Taggiasca Olive, olive trees are often centenarians or even centuries old. To ensure the production of olives of quality and quantity, a maniacal care of the tree is necessary. An accurate human action is therefore required.

One of the first FUNDAMENTAL actions is “pruning”. With the constitution of efficient foliage enhances the photosynthetic activity and limits the consumption of the products studied for processes different from those of fruiting. The “Pruning” has the purpose to rationalize the shape of the plant according to the cultivation needs and to increase the production of olives.

It is for this second reason that every year, in the period between the harvesting termone and the beginning of the vegetative activity, we intervene with maintenance pruning, a very delicate job that requires precision, a glance and experience.

The “modeled” plant applies other agronomic treatments such as irrigation, fertilization, tillage, with the aim of obtaining the right balance between the vegetative and reproductive phases, so that the carbohydrates developed in the photosynthesis process are appropriately destined for development. of shoots, the formation of flowers and the production of olives.

The autumn working of the land has the purpose to chop the arable layer and therefore to increase the porosity favoring the maximum storage of water. With the first processing of the soil is accompanied by the fertilization with the aim of maximizing the fruiting, this because in the olive tree there is no negative correlation between quantity and quality produced.

Among the climatic factors that influence the vegetative and productive behavior of the tree, the entity and the distribution of rains often represent the variable that affects the final data. To counter this uncertainty in the warmer areas characterized by dry summers, relief irrigation systems are spreading, by drop or by sip, in order to avoid vegetative stasis in the growth phase and obtain a more rapid and adequate development for the young plants.

In the past, it took at least 10 years between planting and harvesting olives. Today the new cultivation techniques, applied both in the nursery and in the olive grove, shorten the waiting period for the collection of the precious olives to 3/4 years.


The maximum quality of the “Taggiasca” Extra Virgin Olive Oil is obtained from the artisan processing of the Olive.

If you like to taste Extra Virgin Olive Oil Monocultivar “Taggiasca”, Varicultivar 100% Italian Olives and genuine products, come and meet the “tasty” “10100 Promotion” offer.