Since the early Middle Ages, the Montegiove Estate has produced traditional varieties of olives, such as Moraiolo, Leccino, Frantoio and Pendolo, grown following careful methods of cultivation to protect the pristine environment and to guarantee a product of excellence and genuine quality.
Montegiove’s extra virgin olive oil is obtained by pressing the olives from nearly 1500 trees, many of them over 100 years old. The hand-picked and specially selected olives, are carefully pressed within 24 hours of being picked. The newly pressed and unfiltered olive oil is decanted in special casks in the castle cellars. The clear olive oil is then carefully bottled in dark green glass bottles in order to preserve the unique quality of the oil.