On parts of the farmland grow centennial olive trees, destined to the production of an excellent extra virgin olive oil of the Castelli Romani. The olive trees are monitored with biological techniques and the olive cold-pressing is done right after the harvest within the last ten days of October. The olive oil produced by Leccino, Rosciola e Frantoio olives variety has a particularly fresh scent perfect to use uncooked; wonderful for completing any culinary preparation.