During harvest period, beginning late October each year, the olives are collected with great care and sent directly to be pressed, ensuring their perfect condition. Depending on the desired result in taste and acidity, we collect the olives at an early stage for premium fruity taste, sacrificing quantity over quality, or later to produce our extra virgin olive oil, which has a more bittersweet taste.

The olives are pressed within 24 hours from harvesting, thus conserving and maintaining their beneficial substances intact. The olives, for all types of olive oil, are cold pressed in a technologically state-of-the-art 2-phase mill, without exceeding 27°C. The outcome is one of a kind olive oil, full of aromas and taste. Once it has been processed, the olive oil is stored in double-coated stainless steel tanks, so as to allow natural sedimentation under ideal conditions, before reaching your table.