The Scura family has been working in the olive sector for three generations, since “grandfather” Andrea and his son Giuseppe started their business with a stone mill for the pressing of their own olives and for third parties. The extraction of the oil took a long time, after milling the pasta had to be placed on iron circles covered by the fiscoli which were then placed in the presses and, subsequently, the extracted oil was filtered. All this until 1989 when Andrea, the current owner, renewed the processing method with a continuous cycle system which, thanks to cold pressing and extraction, is able to best enhance the taste and genuineness of the oil. .
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