All PIQUE ROTO products (extravirgin olive oils, table olives and pate) are made exclusively olives from the RINCÓN PANDORA plantation, no olives are purchased from third parties. 

 

The extraction of the oil is carried out through cold press using a MORI-TEM FORMA 500 mill, only minutes after the harvest. The italian MORI-TEM equipment, with the capacity to process 500 kg / h, engineered by the renowned company MORI-TEM (Toscana Enologica Mori), and conceived to grant the maximum quality to our extra virgin olive oil is a further step towards an unique excellence in our performance and offer.

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Our table olives, of the Taggiasca and Leccino varieties, are carefully harvested by hand, one by one, with no use of rakes and floor nets, and are selected according to size and health of the drupe, caring for their qulaity and fragrance.

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The phase of olives processing and the modalities of thir conservation feature another excellence: they do take place within the plantation's laboratory, according to the traditional methodologies and recipes adopted in Liguria through centuries, without the use of soda (which is commonly adopted, instead, by the vast majority of other producers): this method only guarantees to maintain in our olives all probiotics and nutritional values, with a flavor and taste that are simply inimitable. Once ready, the olives are packaged in glass containers as per the three classic recipes of the Ligurian gastronomy: in a light brine with water, salt and natural flavors, in olive oil and aromatic herbs, or pitted and processed into pate with EVOO and herbs: a supreme food.