Our organic estate is frequently maintained during the year. The estate is fertilized with extremely special 100% organic compost, which is obtained from penguins located on the other side of the globe. The fertilization process is performed by hand, with extra special attention given to the surroundings of every individual tree. This is done to avoid damage that a regular plow method may contribute to.

The trees must not be touched during the blossoming period in order to ensure that the growth of the fruits are healthy and strong. As the weather becomes warmer Mother Nature does her work, while the farmers enjoy a long awaited rest. Tiny white flowers begin to bloom, eventually transforming into the fruits.the core to Louianna's uncontested flavor.

Wells are located on the estates to make it readily available in the event that we need to water the trees. Our trees are regularly monitored and protected from overly hot weather. Olive trees can withstand hot summers with very little water. However, the wells are used if ever a drought should occur or if there is excessive humidity. The Molise region is blessed with perfect weather for growing olives with nearly zero humidity recorded in the hills where the estate is located. Our trees are fairly low maintenance, requiring little irrigation or fertilization, and little pruning, in comparison to olive groves around the world.

Louianna Estates olives are picked in mid to late November. This is the stage where several varieties of olives turn from green to darker shades of red or black.

Once the olives arrive at the mill, the olives are weighed on a large scale then deposited into a large stailess steal container where the olives are slowly fed on to a belt which the leaves of the olives are extracted and leaving the olives bear. The olives are washed and carried into a holder, which feeds the olives slowly to be crushed and then pressed. At last, the olive oil is created and deposited in 30 Liter containers.

To comply with Organic certification of the E.U. the machinery used is not the same as machinery used to produce regular olive oil. The process captures traditional methods however includes several state of the art advances. Some main differences include, no water being added which is known to alter the flavor of the oil. Only the natural unheated water of the olives is required.

As cleanleness is of vital importance these machines are made from immaculate stainless steel surfaces. The problems of cleanliness that traditional woven fiscoli pressing methods are notorious for are eliminated. Old rancid paste between pressing olives that is known to degrade the product is no longer an issue. The machines can be flushed thoroughly and cleaned with ease as they are made from stainless steel. It is these and many other features that result in the purest, clean, highest quality extra virgin olive oil available anywhere.