Frantoio Oleario Carlo Planamente
The tradition of Frantoio Oleario Carlo Planamente is characterized by a constant commitment to acquire an absolute mastery of production techniques since 1950. The olives are picked by hand or by mechanical raking and placed on sheets at the right level of ripeness from mid-October to the end of December. Once harvested, the olives are subjected to a reliable pressing technique to extract the golden oil. The innovative parasite attack monitoring system allows to limit the use of pesticides.