The entire production chain for Poggitazzi's extra-virgin olive oil is carried out internally: the olives are harvested by hand using small rakes, and they are then taken to the press on the very same day to be processed.

Once they reach the press, the olives have their leaves removed and are washed before being ground into a paste by the millstone. The olive paste is not heated at all, except for the heat that is necessarily generated by the pressure that the paste is subjected to when it is pressed to extract the oil. The paste is spread out in a 3cm layer above the jute discs that, along with the steel discs, form the stack that is put under pressure by the hydraulic press. As the pressure is increased, the liquid -formed by oil and vegetation water - is collected in the container below.

The final stage involves the separation of the oil from the vegetation water using a separator, which divides the two liquids via centrifugal force alone. The end result is Poggitazzi's wonderful extra-virgin olive oil.