Harvest time starts mid-November and lasts no longer than 3 weeks. The Olives picked by hand fall onto nets placed under the trees where they are gathered, cleaned of all leaves and taken to the press. Here, olives undergo further defoliation and are washed and crushed before the end of the day, no longer than 6 hours after picking. We use continuous centrifugation using a two phase-system at a temperature not exceeding 27°C/80°F degrees, according to EU regulations for cold extraction
After the batches of olives are traditionally hand-picked we immediately transport them to the mills within the shortest time possible and it never take us longer than six hours.
We control all aspects of the production process from the harvest to bottling in the knowledge that this is the only way to guarantee our consumer the ultimate in quality.
Once cleaned, the olives are then put through cold-pressing using the latest technology and the most attentive care to preserve the full complex range of sensory and nutritional qualities; allowing the complete flavor of the olive oil to be appreciated. In this method, no heat or chemicals are administered to extend or alter the oil.
The freshly pressed oil, with its marvelous fruity aromas and rich antioxidant properties, is filtered and stored in temperature-controlled steel tanks to best preserve its organoleptic properties.