All 800 of the Taggiasca olive trees in the Merula Valley are cared for by Marco and Gina no matter if sunshine or rain all year.
In November and December, the olives reach their ideal ripeness and are either shaken from the trees with sticks or harvest combs. By using sticks or harvest combs, Gina and Marco ensure that all olives are in perfect condition before they are taken to the mill.
Finally, the olives reach their last stop: at a traditional stone mill, the oil is extracted and bottled by hand, which gives the olive oil the best possible protection from external agents.
Olive oil means life and health for me