PODEROSA

Since before 1850, we have been taking care of the production of our Poderosa oil every day in a naturalistic oasis set in the urban fabric. A flat area lapped by the sea, facing south and with an uncontaminated climate. We define ourselves as a bulwark of biodiversity that respects the environment. Specialized in olive growing (Carolea cultivar and 15% of other Frantoio, Leccino, Coratina cultivars) we also have about 4 hectares of citrus crops. At the Podere in an integrated agriculture regime - certified by Suolo and Salute - and we transform the olives in the company oil mill located in the center of the company, at a low temperature, a few hours after harvesting. Our olives, strongly representative of the territory, give, already in October, a fragrant, balanced, sweet and always highly appreciated oil, even by children. Carolea is a dual purpose cultivar, for the extraction of oil and for the production of preserves. With its content of vitamins and polyphenols (natural antioxidants), extra virgin olive oil is a real medicine, it enriches the flavor of dishes and is good for health. The freshly produced oil is analyzed, selected and stored in stainless steel tanks and under nitrogen head, an inert food gas which, avoiding contact between the oil and the oxygen of the air in the tank, inhibits the natural oxidation process.
Citations in guides (Slow Food) and awards at sector competitions, in addition to the long tradition, confirm the quality of our products. Our extra virgin olive oil has been a Slow Food presidium for several years now.