The process
Strict protocols are followed from the moment that the olive is harvested until the manual packaging of the olive oil to ensure a first-rate product.
The olive press has excellent installations, where only olives direct from the tree are stored and which are transported to the press within 6 hours. As soon as the olives arrive, they are immediately pressed, a process that never lasts longer than 24 hours. It should be noted that our product process does not allow pressing at over 25ºC, even though that means a poorer industrial performance.
With respect to storing and keeping the oil, we perform a pre-classification of the oil based on its organoleptic characteristics and its degree of acidity before it enters the cellar.
