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In our olive grove we still practice the manual harvest of olives, according to ancient traditions.
We only collect the olives that are perfectly ripe, so as not to damage the fruit and further guarantee the quality of the Pileri oil. Within twelve hours of harvesting, the olives are macerated to begin the production of our oil.
The extra virgin olive oil of Oliveti Pileri is produced according to the cold pressing technique to leave unaltered all the organoleptic characteristics and the healthy properties of the Cultivar coratina and Ogliarola Bari olive , also known as "Paesana" or "Cima di Bitonto. ".
This precious material becomes the lifeblood that characterizes all the agricultural production of the Pileri olive groves.