The Farm
 


Bed and Breakfast

Olives are harvested by being shaken from the tree before they are fully ripe; this allows us to obtain an oil with an excellent fruity taste, which is low in acidity and rich in polyphenol (antioxidants with therapeutic and nutritional properties).
The olives are milled within a few hours of harvesting by means of cold pressing (carried out in two phases without the use of hot water). The residual matter consisting of water mixed with olive residues, also known as wet olive residues, is then recycled and spread over the soil, thus restoring its organic content and giving back to the earth some of the richness it has given. The perfect conservation of the oilìs characteristic scent and taste from milling to the moment it is used can only be obtained by means of this process.

The phases following harvesting and milling aim at keeping the quality of our product high, therefore our olive oil is kept in stainless steel containers in cellars at a constant temperature of between 18 and 20° C.

The olive oil is then left to decant and is periodically poured off into to new containers.

The Agrosì farm covers 40 hectares of land with 5000 olive trees which are several hundred years old and whose branches seem to reach up and touch the sky.
The stars seem to shine more brightly in the night sky than elsewhere, while during the day it seems to be of a deeper shade of blue; for most of us enjoying the beauty of this environment represents a magical feeling that has passed down over the centuries.

Our area has developed thanks to the quality of its produce: our work, our decisions, our commitment and our love will amplify its prestige.


Giuseppe Agrosì

©2003-2004 Azienda Agricola e B&B Agrosì. Tutti i diritti sono riservati.
Pagine ottimizzate per MsIE 6.0 1024 X 768 65.000 col.
Webmaster: Rizzello Graziano