Gianfranco has passionately tended these trees throughout the years and has come up with a new way of making a spectacular oil that combines these classic flavors in a unique product
The lemons are picked when still green, and with the use of potato peelers, the fragrant green zest is peeled off, with careful attention to keep off any pith. For every 600 kg of olives (the total capacity of the pressing vat) the skins of about 200 kg of green lemons are mixed in and put through the entire process of extra virgin olive oil extraction.
A unique and personal method, Gianfranco is quick to point out. The resulting oil has an extraordinary depth of flavor that is unmatched in other arficial or infused oil.