For two decades, Corto has operated with a simple but uncompromising belief: olive oil should be handled with the same care as farm-fresh produce. That philosophy guides every stage of production. Olives are harvested at peak freshness and milled within hours of picking to protect freshness and flavor integrity. The oil is cold-extracted, then stored in climate-controlled stainless-steel tanks to protect its sensory characteristics until it is filled on demand.
For two decades, Corto has operated with a simple but uncompromising belief: olive oil should be handled with the same care as farm-fresh produce. That philosophy guides every stage of production. Olives are harvested at peak freshness and milled within hours of picking to protect freshness and flavor integrity. The oil is cold-extracted, then stored in climate-controlled stainless-steel tanks to protect its sensory characteristics until it is filled on demand.