It cultivates olive groves on a planted area of approximately 15 hectares in dry land. The prevalent cultivars are the Nocellara Etnea, the Nocellara del Belice, the Biancolilla, the Cerasuola as well as the traditional Ogliara and the local varieties of Nocellara. The plots extend over different climatic zones between 450 and 750 m above sea level. The company has organic and I.G.P. certification. and has always used, even before being provided with official certification, absolutely traditional cultivation techniques which have never seen the use of chemical fertilizers, herbicides and foliar baths, not even those approved and usable in organic farming. The only product to be used is the pelleted organic organic fertilizer which is approved for use in organic farming. The olives are harvested by hand, during the veraison phase, with the aid of comb shakers with a slow beating speed so as not to damage the fruit during harvesting. The olives thus harvested from the plant are placed in plastic boxes with a capacity of no more than 18 kg each and then transferred to the oil mill and placed in special ventilated boxes. Thanks to the company oil mill owned by the Guarino family,  the olives stored in this way are pressed within 12/24 hours at most, to avoid oxidative phenomena with the development of acidity. An upgrade of the storage system is currently being implemented with the sole aim of implementing a conservation technique in a controlled atmosphere. Basically, the oxygen and atmospheric air present in the silos will be replaced with inert gas (nitrogen or argon) in order to avoid a series of oxidative reactions that are triggered in the stored oil and which vary, significantly worsening its chemical composition and characteristics. organoleptic characteristics. The labeling has also been defined to present and market the product in a way that is more suited and adequate to its quality standard.