Our Method
Our Method
From the field to bottling, every step is carefully managed with respect for nature and for those who consume our oil. No intermediaries, no compromise on quality.
Sustainable Hand Harvesting
Our olive trees have grown in the Apulian countryside for generations. We practice "brucatura" harvesting, which involves manually picking olives directly from the tree, without them touching the ground. This method, slower and more costly, guarantees intact olives, without bruising, and with the highest percentage of polyphenols.
We harvest during the optimal ripening window — late October/November — when the olives have reached the right balance between oil yield and antioxidant richness. Sustainable harvesting also means respecting local ecosystems: we do not use pesticides and minimize any chemical intervention.
Cold Pressing within 24 Hours
The harvested olives are taken to the mill on the same day, or at most within 24 hours of harvesting. This is one of the most critical steps: every hour that passes, the olive begins an oxidation process that reduces the quality of the oil.
Pressing takes place at cold temperatures — meaning below 27°C — with state-of-the-art machinery. This process preserves all the phenolic compounds, vitamins, and aromas of the freshly picked olive. The result is a fruity oil, with herbaceous notes and a slightly spicy finish: an unmistakable sign of high quality.
Analysis and Certification
Each production batch is analyzed in the laboratory to verify chemical parameters: free acidity (always below 0.3% for our top oils), peroxide value, and organoleptic panel test. Only batches that meet the strict standards become Olio Madò.
We believe that transparency is the best possible marketing. For this reason, we share analytical data upon request and work with a certified mill.
Directly from Producer to You
We eliminate every intermediary between our mill and your table. No wholesalers, no distributors, no large-scale retail. This allows us to offer artisan quality oil at a fair price, and for you to have absolute certainty about what you are consuming.
Each order is prepared by hand in our laboratory in Bari, with care for every packaging detail. We bottle in dark glass to protect the oil from light and preserve all its properties intact.
100% Apulian
Olives cultivated, harvested, and processed in Puglia. Short supply chain, certified territory.
Artisan
Small production, meticulous care. We are not a factory, we are a family.
High Quality
Acidity <0.3%, high polyphenols, passed organoleptic panel test.
📋 Storage and Use
Extra virgin olive oil is a living food: it should be stored away from light and heat, in a cool, dry place. Dark glass already protects against light radiation. We recommend consuming it within 18 months of pressing to fully enjoy all its organoleptic characteristics. Ideal raw on bruschetta, vegetables, fish, pasta, and meats.