Frantoio Forsoni carefully cultivates their olive trees, featuring the Moraiolo, Leccino, and Frantoio varieties, in an organic oasis amidst the Monti Martani, adopting a chemical-free approach throughout the entire year.

The harvesting process is still done “by hand,” a manual procedure that requires attention to preserve the purity of the fruit and safeguard the health of the plant.

The freshly picked olives are carefully placed in well-ventilated crates, where they remain for a brief period to avoid excessive oxidation. Subsequently, the olives are stripped of leaves and washed, an important step to prevent soil and dust residues from mingling with the pulp, altering its natural characteristics.

The cleansed olives undergo a mechanical process, technically termed “molitura“, which breaks them, creating the “paste” from which the oil will be extracted.

At this point, the expertise of the master miller comes into play. They must skillfully manage the “gramolazione” process, taking great care to maintain the mixture at low temperatures (between 22 and 27 degrees) for approximately thirty minutes.

Following this, state-of-the-art centrifugal separators come into play for “cold extraction“; without adding any water, Forsoni succeeds in preserving substantial amounts of polyphenols and vitamins.

The resulting product boasts superior richness and unparalleled aromas, a testament to the meticulous craftsmanship and dedication to quality that define Forsoni’s olive oil.