Our history
We proudly keep a historic trappeto made by the Camplone foundry in Pescara in the 1950s.
The stone mullers once driven by the power of a horse, the dough dispenser, two 12” hydraulic presses and the centrifugal separator made up a state-of-the-art plant, then updated with a lash transmission system and finally adapted to electric operation.
Since 1998 we have embarked on the difficult path of organic farming using a continuous method mill for processing the olives. It was Domenico Antonio who traced the furrow of a quality production tradition carried on by his son Gregorio, his nephew Giovanni and today by his great-grandson Gregorio Di Luzio.