Just like with grain farming, the farm privileges intercropping cultivation methods. Various kinds of olive trees grow on calcareous-clay land, in order to protect biodiversity and in line with organic agronomic techniques.
As a preventive defence against the olive fruit fly, olive trees are pruned in a balanced manner to ensure effective foliage ventilation. Natural insect traps are used, once more to avoid the use of pesticides. Pruned waste is shredded and reused in the production process, replenishing the land with nourishing elements while also reducing the risk of fire spreading. The compacting of soil is not required as suitable ploughing techniques are used to ensure effective water drainage.
In accordance with tradition, olives are harvested by hand, although mechanical olive shakers and nets are used for large-sized trees.
Immediately after being harvested, olives are taken to a pre-selected mill, where they are cold-pressed within and never later than 24 hours. The oil is then filtered to guarantee better preservation over time; it is then stored in temperature controlled stainless steel tanks. After meticulous and accurate chemical and organoleptic analysis, the oil is ready for packaging.
Viscanti extra virgin olive oil is obtained from a blend of the Coratina and Cima di Melfi varieties, characterised by an intense and special piquant flavour, indicative of its excellent quality, rich in natural antioxidants.
Viscanti extra virgin olive oil obtained "ORCIOLO D'ORO 2020" quality certification on occasion of the international competition (2019 edition)