Guido decision to maintain the olive oil production on the farm was not random : an ethical and aesthetic choice at the same time, to preserve the landscape and nature , and creating jobs .
The harvest is normally made in November to optimize the olive ripening the olives are harvested by hand and processed within a few hours in the mill located few hundred yards from the farm to get the maximum results from the organoleptic point of view.
We want to produce oil with as little environmental impact as possible trying to get the best product in terms of absolute quality and tradition. We merge modern technology with the tradition of respecting the land by putting all the passion possible.
The Farm Terzona is oriented according to the guidelines of Integrated Farming following profound principles of respect for the environment and the lives of the farmers. There is a particular care in using the lesser quantity of chemical products