The olive harvest
The olive growers know it: in the fall, between October and November, the olive trees of the Carolea, Tondina and Dolce di Rossano varieties reach maturity. In the Agriturismo Vulcano, the olives are harvested by hand at the right point of ripeness, and subsequently cold pressed within a maximum of 24 hours from harvesting: this means that the oil is extracted in a natural and traditional way, without the use of no chemical agent. Afterwards - the olive juice - the oil - is collected and bottled after decanting, without any manipulation or filtering. The result of this processing is a first pressing oil, with a sweet and delicate taste, with a practically non-existent acidity level.
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"I highly recommend it to anyone who wants to eat well and switch off for a few days. Congratulations to the VULCANO family and thanks for the warm welcome, I hope to be back soon!"
Valentina C
Tripadvisor