Belfiore’s property extends over 8 hectares that are mostly dedicated to the cultivation of olives. The land, particularly suitable for olive and wine growing, is located at 250m above sea level and benefits from ideal sun-light exposure. These factors in addiotion to the traditional cultivation methods, allow the olive trees to thrive. The olive grove’s heritage is represented by four different varieties of olive trees that are native to East Liguria: Razzola, Prempesa, Lantesca and Leccino. A few of these plants are centuries-old-grown trees - using the polyconic vase system.


These are the most crucial and intense moments of the whole production, a twelve month-long circle. The determination of the optimal harvest period, which may vary from year to year for each cultivar, coincides with countless field visits, in order to assess the level of ripeness in the different parcels with sampling and evaluation of the conditions of the olives, which go on throughout summer and the beginning of autumn. Each cultivar is harvested separately at the optimum degree of ripeness. The olives are mainly harvested by hand but, depending on the cultivar or external conditions, also by electric pickers or shakers. The harvested olives are placed into 15 kg crates and immediately transported to mill, located near our olive groves. The olives are cold-pressed in a modern, two-phase, continuous-cycle system with a capacity of 40 ql/h, within no more than 12 hours from picking. The constant monitoring of the malaxation, the extraction times and the working temperatures, which must never exceed 27°C, guarantees the safety of the production process and the quality of the finished product. The extra-virgin oil produced is fresh and balanced on the palate, evoking grassy and fruit-laden notes. The annual output, which averages 45 quintals of extra-virgin olive oil, is stored in stainless-steel containers in a controlled atmosphere and at a constantly monitored temperature – thus ensuring the perfect preservation of the oil.