Behind every bottle of Boniviri oil there is a supply chain carefully managed in detail, made up of small producers, attentive harvesting, and processing methods designed to obtain a high-quality extra virgin olive oil.
Here, step by step, is how our oil is made.

1. The harvest

It all starts between September and November, when the olives reach the right degree of ripeness.
Boniviri producers harvest the olives manually or with the help of mechanical shakers, and the harvest usually takes place before full ripeness: this allows for an oil richer in polyphenols and more stable over time.

2. Transport and milling

The olives are taken to the mill within a few hours of harvesting — an essential step to preserve freshness and quality. Milling is done cold, at a temperature below 27°C, to keep aromas, taste, and nutritional properties intact. From here comes a raw, fragrant, and dense oil that begins to take its identity.

3. Filtration and analysis

The freshly extracted oil is filtered to remove residues of water or olive pulp, ensuring stability and longevity. Each batch is then analyzed in the laboratory to check chemical and sensory parameters — such as acidity and polyphenol content. Only oils that meet Boniviri’s quality standards enter the final selection.

4. Resting

Before bottling, the oil is left to rest in stainless steel silos, in a controlled environment and away from light. During this period, it naturally stabilizes, reaching balance and clarity.

5. Bottling and traceability

Once ready, the oil is bottled in small batches, each tracked with reference to the producer and the mill of origin.

6. From the land to the table

Boniviri oil is the result of the coordinated work of farmers, technicians, and millers who share a sustainable and rigorous approach. The goal is simple: to bring to the table a good, stable, and traceable extra virgin olive oil that values those who produce it and the territory from which it comes.

New oil or “old” oil?

When the new oil arrives, curiosity is high — but it’s important to remember that the oil from the previous harvest, if stored properly, perfectly maintains its qualities. A well-made extra virgin olive oil remains excellent even after many months thanks to its high polyphenol content and careful storage.

For this reason, many choose to use the oil from the previous olive harvest in everyday dishes — for cooking, dressing, frying — and to reserve the new oil for raw dressings, where the intense aromas and the green, spicy notes typical of freshly milled extra virgin can be best appreciated.

Two different moments, same value: a good oil in every season.