A father and five children, the rent of land and an oil mill, a lot of work and a company that has become over the years a symbol of the production of excellent olive oil, which ends up in the halls of excellent restaurants throughout Italy. And to think that once the oil of the GioiaTauro plain was so precious that it was used as oil for lamps: now those plants, of the October cultivar, now produce an oil of the highest quality.
Among typical cultivars, slow food presidia and stories from the past, this is how Antonio Fazari presents the San Giorgio farm.