Located in the province of Lecce and active for four generations, the Pascali family’s farm was founded in the early 1980s, when their passion for olive oil led to the creation of one of the first mills in the area.

Over the years, the company expanded its land and increased production. In 2009, the Pascali family decided to take full control of the entire production process to ensure complete oversight of quality.

Following organic farming practices with the goal of achieving a perfect product, the olives for La Leccino are harvested between October and December, during the so-called invaiatura phase, when the olives begin to ripen. They are picked directly from the tree using mechanical shakers with intercepting umbrellas, while cold pressing preserves their organoleptic properties, resulting in an oil of exceptional quality.