The farm's oil mill is located in one of the annexes to the 18th century villa.Here the olives, after being picked either by hand or with the help of a shaker, are washed and pressed within the next 12 hours. Extraction is carried out with a continuous-type mill, at a temperature of 27° (cold pressing). The processing involves two phases during which the extra virgin oil is pressed on the one hand, and the olive pomace and vegetation water are separated on the other. With a view to maximum environmental sustainability, the latter are used for the production of energy from biomass.

This method of processing the olives results in an average free acidity, expressed as oleic acid, of 0.18%, well below the 0.80% that is the legal limit for an oil to be classified as 'extra virgin'. The more than 6000 olive trees at 'La Montagnola' produce an average of 70 quintals of oil per year. The predominant cultivation variety is Moraiolo and, in a smaller percentage, the Dolce Agogia, Frantoio and Leccino varieties are also present. The company produces Olio DOP Umbria Colli Martani and is specialising in some monovarietals in order to offer a better combination with dishes.