It takes its name from the stream (Rio Grifone) which flows alongside the oil mill and which until the last century made its mills turn. The olives, rigorously picked by hand, are placed here in the very modern cold pressing line (26 °), where all the steps take place: weighing; defoliation; wash; milling; brakes; “Leopard Pieralisi 2-phase” decanter; centrifuge.
Here rigorous and continuous checks are carried out on the level of acidity, peroxides and polyphenols of each batch: indispensable measures to detect any possible defect in the finished product. The extra virgin olive oil is then filtered and stored in stainless steel basins in a protected environment and kept at a constant temperature of 18 °, until bottling just before marketing.