These medium-sized olives are grown in southern Italy and are picked early in the harvest while green to slightly rose-colored. The olives, soaked in brine, have a prized sweet and nutty flavor ideal for snacks and appetizers or adding to any dish.

The olive trees that are cultivated are located in the municipality of Tivoli on hills facing south whose height varies from 300 to 600 meters. They enjoy an exceptional microclimate that is always mild, breezy, and not very humid with the various harvests yielding olive varieties such as Frantoio, Leccino, Moraiolo, Carboncella, Procanica, Montanese, Olivastro, and Itrana.

Olives are harvested from October to December. This early harvesting method involves picking the olives before they are fully ripe. This allows for a superior-quality olive characterized by a high polyphenol content, very low acidity, an intense fruity aroma, and excellent structure on the palate.

It should also be noted that the harvest takes place directly from the tree and that the olives are pressed within 12-18 hours of harvest. The combination of various factors such as climate, territory, how early the harvest, where the olives are picked from the tree all build towards a healthy high quality product.