Solum olive oil is the final result of careful olive growing that is based on respect for nature and advanced extraction methods.

The harvest begins between the end of September and the first days of October following the period of maturation of the different qualities of olives, is deliberately early in order to ensure low acidity and high concentrations of polyphenols.

The kneading takes place inside vertical malaxers, in which the use of oxygen is expertly dosed in order to enhance the taste of the oil.

The oil is then filtered and stored in a controlled temperature environment inside tanks of steel atmosphere modified with nitrogen to preserve it from oxidation in order to keep its qualitative and organoleptic characteristics.

The oil, which has therefore kept unchanged all its initial characteristics and qualities, is bottled inside dark glass bottles to preserve it from deterioration due to sunlight.