The olives are harvested by hand before they are completely ripe, to ensure freshness and quality and to maximize their organoleptic
characteristics. They are then transported in perforated baskets and cold pressed within 12 hours of being harvested.
The specialty of Francesco Bellini’s extra virgin olive oil comes from the pressing of different varieties of olives: Leccino, Frantoio, Carboncella, Moraiolo, Pendolino, Raggia.

Once pressed, the olive oil is temporarily stored, and then bottled, under nitrogen to preserve freshness, in dark glass bottles that further preserves it from light.