The Nunzi olive mill is located in Cantalupo, in the heart of Umbria, in a valley surrounded by hills, near Bevagna, across Assisi and Spello, in a territory where growing olive trees is tradition and culture. In this countryside, where time seems to have stopped in the years in which the products of the land were wealth to humans, the Antico Frantoio Nunzi – the Old Nunzi Olive Mill – was founded in 1860. Our family has, for generations, been handing down a passion for extra-virgin olive oil, the same passion that allows us to give added value to our oil to this day: genuine, fragrant oil rich with the aromas of our land, certainly of a superior quality. Up to a few years ago, oil was extracted through the old traditional system that used ancient granite stones and hydraulic presses, all of which narrated the story of our family. Today they are all in our Historical Museum, visited every year by countless aficionados. Oil is currently extracted through an evolved so-called modern continuous cycle, allowing for excellent results in terms of both quality and efficiency. Respecting tradition, a synonym of genuineness, trust and territory, every year we add improvements to our production cycle, with the goal of increasing the qualitative level of our product more and more. The harvesting of the olives begins when they begin to ripen, becoming an equal mixture of dark and green; pneumatic shakers are used. The olives are then taken to the mill so they are worked as soon as possible, usually within 12-18 hours, to avoid fermentation and oxidative processes that would otherwise damage the quality of the oil.