Olio Papa

This organic farm has been managed by a group of olive growers for three generations. The land is volcanic and situated in a hilly area (300 metres above sea level), which has an ideal microclimate for growing olive trees. In addition, olives are handpicked and are pressed cold within 24 hours of their being picked. The pressing is based on a continuous cycle: this enables an excellent extra virgin olive oil to be produced. Food preserved in oil, aromatized with lemon, peperoncino and truffle – grown on the farm – are on sale as well as the olive oil. The farm is open to visitors: bookings required.