Meet

Our Producers

We directly import the highest-quality products from three family-run producers in Italy. Learn more about each producer below.

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The History

On the farm inherited in 1996 from her father, don Francesco Colonna, Marina Colonna’s extra virgin olive oil came to life. The origins of the relationship between an ancient Roman family and this farmland on the border between Molise and Puglia dates back to the beginning of the 1800s. The Duchess Cattaneo di Sannicandro married Aspreno Colonna and with the bride came the land as part of her dowry.

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The crest of the Colonna family

which dates back to the 1100s!

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The Philosophy

Each stage of production, from tending the plant to extracting the oil, is important to achieve a high quality extra virgin olive oil that has all the fundamental olfactory characteristics, flavour and health benefits, making it an indispensable part of our everyday healthy diet and crucial for the prevention of common illnesses.

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The Grove & Mill

Quality is a product of care and attention: in the case of olive groves the choice of fertilizer is crucial, this is a very delicate moment in the nurture of all plants. The Colonna olive groves are treated using natural fertilizers together with compost produced on the estate. The main pruning season is the winter, this revitalizes the plants, while light summer pruning is carried out selectively. In the hot summer months the trees are watered with a droplet system, decisive for the survival of the plants and for the optimum development of the fruit, thus avoiding stress through lack of water, which can compromise the growth and productivity of the plants.

The olives are milled using a disk crusher which turns them into an “oil paste”, made up of oil, water and solid parts. This paste is then ground inside stainless steel tanks for about half an hour (the exact time depends on the olive variety), which facilitates the dissolution of the oil molecule. The separation of the solid and liquid parts is carried out in a three-phase centrifuge which separates the oil, the solid waste (pomace) and the water.

The freshly harvested olives are processed together with the grind of organic lemon. Oranges, tangerines and bergamot are instead chopped and then milled together with the olives. The same process occurs with ginger, cardamom and leaves of basil grown in our garden.