The olives were grown on the Bea property with the same care taken as they do with their vineyards - naturally. On November 4, 2004, at the frantoio of Del Sero in Moriano, Umbria, the olives were macerated by a stone mill and cold-pressed. There has been no filtration in order not to modify the unique flavors, so there may be a light deposit at the bottom of the bottle. The resulting oil has the color, texture and weight of melted butter but with the fragrance of a light breeze coming through the olive trees. This is a 'finishing' oil. Much too fine for cooking. Once you smell it, you will be looking for any excuse to use it.