Commitment to quality

Our olive oil owes its distinctive quality to the careful attention invested in each stage of the production process; from harvest, using state-of-the-art equipment, to bottling.

Our extra-virgin olive oil, cold-pressed using the Sinolea method in the family mill, is extracted from olives grown on the Cortidroso Estate (the Cellina di Nardò and Ogliarola varieties) and the Api Estate (the Leccino, Frantoio, Picholine, Nociara and lesser-known varieties).

The excellence of our blends is guaranteed by experienced, attentive and refined palates. That’s how all five varieties of “Corte de’ Droso” extra-virgin olive oil are produced.