PRODUCTION

Much is said about the traditional harvesting methods utilized in the various stages of production; but what does it all really mean?

The art of producing olive oil is an art which had been practiced, and mastered, far before many people would first have thought. Scholars maintain that evidence of olive oil culture entered in into Southern Italy around the 8th century B.C.; North Africa witnessed a similar cultural shift at the same approximate time.

The castle which grandly adorns our naturally preserved land, is in fact a product of this same Southern Italian cultural shift. Though built for the patriarch of the Tudisco family upon his return from his travels with Christopher Columbus, the site was chosen due to the fertility of the land, and the support of the strong farming communities. These communities made their livelihoods and raised their families off of this land; the nourishment of the fruit in effect, sustained the castle.

Though we no longer stone grind our olives (evidence of this technique dates to 5,000 B.C.), modern equipment now applies precise amounts of pressure to a perfect mixture of either Coratina or Leccino olives resulting in a brilliantly golden liquid with less than 1% acidity; this is our Extra Virgin Olive Oil. All oils measuring above 1% acidity cannot be defined as Extra Virgin.
Depending on the olive and the manner with which it was harvested, produced, transported, and bottled, the resulting extra virgin olive oil could be certified organic; our BéVoo (Biological Extra Virgin Olive Oil) made of organically harvested Coratina Olives, holds this very distinction. DéVoo, is also an Extra Virgin Olive Oil produced from Coratina Olives; its Divinely golden color, and heavenly deep aroma, help DéVoo stand true to its name of Divine Extra Virgin Olive Oil ... Read more