Services and activities



Prices and shipping


The price per liter of a 5 liters can is € 10,00. In Italy, we send in 2 business days with GLS at the cost of € 10.00, € 13.00 or € 17.00 respectively packs of 2, 4 or 8 cans. Cost for cash on delivery: € 6,00. The prices are 22% VAT included. If you would like a quote for your Country write us!

How to get the extra virgin oil

Extra virgin olive oil is produced by only using mechanical techniques that do not cause any deterioration of the oil.

Extra virgin oil Casale il Picchio


The organic extra virgin olive oil Casale il picchio - certified by SOT ICEA for many years - is produced by our 15 hectares of olive groves in the hills of Lake Trasimeno, about 450 m. above sea level and is the perfect combination of top-quality varieties of Dolce Agogia, Moraiolo, Leccino and Frantoio. We get the so-called "new oil" already in mid-October. The early harvest than the traditional start time (November) is also one of the reasons why our oil keeps for a long time its organoleptic properties. In fact, the oil obtained from olives harvested at early maturation is richer in antioxidants, which increase its stability for storage. Also, crush olives at green drupe - because not all the olives have reached yet fully maturing – means to infuse in the oil a large amount of polyphenols and the highest concentration of healthy antioxidants such as vitamin E, the main cause of "spicy", in this way also getting an oil whose organoleptic characteristics of fruit and bitter. All attributes of our oil, as determined by the COI - International Olive Oil Council - are among the five positive attributes of extra virgin olive oil: bitter, sweet, fruity, spicy and herbaceous. This is due also to the fact that we have a fair number of plants of Moraiolo, which is a cultivar that yields an intensely flavored and spicy. In fact, the intensity of "spicy" essentially depends by cultivar, from the time of harvest, extraction system and the manner of storing oil. The color is bright green and mainly depends on cultivar, ripeness and extraction process.

Hand me the extra virgin!

The extra virgin olive oil is an higher category oil obtained directly from olives and exclusively by mechanical processes. It's an olive juice! It is very important to distinguish it from olive oil, which is an oil made or from oil inedible (adjusted with chemical processes) or production waste, that is extracted from the marc (which is the residue that remains after the pressing) with solvents such as cyclohexane, an oil-based, in large-scale mining: the actual refineries. The same goes for any type of vegetable oil. The oil with excellent characteristics and especially extracted only by a mechanical and not chemical processes, it is therefore only the extra-virgin olive oil.
We do not think just be nice to our car! We think rather to a more important machine: the human body! Therefore it is essential to say: hand me the extra virgin!

Why extra virgin oil is good

The extra virgin olive oil protects the heart and arteries, slowing the aging brain, preventing atherosclerosis, heart attack, kidney failure, lowers bad cholesterol (LDL) and increase "good" one (HDL), called "arterial street sweeper" protected from monounsaturated fatty acids which is rich oil. About the digestive system, improve the functionality in the stomach, intestine and liver. Prevents the onset of tumors and the deterioration of cells. With Vitamin E has antioxidant action, reducing the signs of aging.

The oil, in addition, thanks to its fatty acid composition, is similar to breast milk, and has always been recommended in the weaning of children and in old age is useful because it promotes the absorption of calcium and mineralization, preventing osteoporosis.

The extra virgin olive oil is the most digestible of all, thanks to its high concentration of monounsaturated fatty acids, above all oleic acid, which is useful for a better functioning of the hepato-biliary functions. An oil that tastes as good as olive oil, also makes food more appetizing, and then, urging more gastric juices, making them more digestible.

Olive oil is one of the best for frying, though certainly more expensive. In fact, resistant to high temperatures without burning and then without producing toxic compounds. Advertising insists on frying oils of seeds that would ensure a "light" frying, but that did not touch with reality.