PRODUCTION

The production process of our oil generally begins between mid-october and mid-november. The harvest period depends on the climatic conditions and, above all, on the maturation of the olives. The right moment, so that the quality of the product is optimal, is well-established with a certain criteria: the coloring of the fruit. The pinch in the throat is not necessary synonymous with acidity, but with an abundance of polyphenols which give to the oil a better quality.  Once harvested, the olives are transported to the oil mill selected for pressing and immediately pressed, using a strictly cold processing. After thirty days of settling in sterilized silos, our oil is ready to be bottled and to end up on the consumer's tables.