Manufacturing olive oil is easy, but producing an excellent extra virgin olive oil is actually really complex. We begin to harvest in late October, when fruits are not fully mature yet (“en envero”) and release all their extraordinary scents for us to seize them.
Once the fruits are harvested, they are transported to our olive mill without suffering any damage and then milled. This process is completed within 24 h so that the properties of the oil remain intact.
Extra virgin olive oil is extracted through mechanical processes alone, without using any chemicals. Once the oil is processed in the mixers, it is separated from water by physical means.
Once extracted, the oil is decanted through a natural process and stored in our cellar in stainless steel tanks for an ideal preservation.