Since 1890 Pellegrino, from generation to generation, has been involved in olive growing and the production of extra virgin olive oil. Even today, from spring when the olive tree begins to bloom until late autumn when it is time for harvesting, all the phases of cultivation and, then, of the transformation of the olives into oil are followed with extreme attention directly by the oil masters of the family. The freshly picked olives in the olive groves around the farm are processed within a few hours to become an excellent Apulian extra virgin olive oil. The simple extraction of a precious juice: the best Italian extra virgin olive oil is the result of the pressing of the fruit followed by the kneading that re-aggregates the oil particles. The separation between solid and liquid parts occurs by centrifugation,Apulian extra virgin olive oil that separates definitively from the water.