The traditions of the family -  whose background origins from the Madonie -  have strongly influenced the choices of the preferred cultivation systems,  a special care being reserved to the olive-oil production.

 “Olive-oil is culture and love” said the elders, and this principle has been a stimulus for investigation and study, in order to obtain an output whose strength is based more on the quality than on the quantity.

This quality is guaranteed above all from the excellent climate of the production area and secondarily from the observance of strictly biological cultivation techniques, that respect the appropriate times and ways.

- pruning is done at regular intervals, in the period after the harvest, which is generally biennial;
- light tilling of the ground is made in spring and autumn;
- manuring at winter’s end is made with the stable dung, that is produced within the farm;
- in the fight against the oil fly and the moth (parasites which are largely present in this territory) pheromone traps are used for the monitoring, and protein baits and chromotropic traps serve to the mass-capture;
- early harvest of the fruits (in October) is severely handmade with the only help of nets; milling is done within the following twenty-four hours in the oil-mill, which is arranged for the manufacture of the biological product;
- the product is preserved in inox-container, in order to keep the organoleptic characteristics unchanged.

The different varieties present in the farm, such as the “Oglialora” from Messina, currently called “Passalunara”, the “Crastu”, the “Giarraffa”, the “Nocellara” give a high-quality olive oil, with a low sourness degree and a very agreeable aroma and taste. “Giarraffe” and “Nocellare”, traditionally preserved in brine, are also to be eaten.