Olives are collected at the optimum moment of maturation of each variety and processed immediately due to the proximity of the mill. The Extra Virgin Olive Oil is exclusively elaborated with estate grown Picual and Arbequina varieties, in a perfectly balanced blend.
Harvesting begins in mid-October according to the ripening status of each variety. The olives are taken to the nearby oil mill within two hours after collection.
During the process the temperature never exceeds 22ºC, nor is any type of chemical used for extraction. The state-of-the-art equipment in the mill allows deep cleaning and perfect control of temperature and of oxidation.
The oil is filtered to remove traces of water (another possible source of oxidation). It is stored in inert stainless steel tanks and bottled immediately before commercialization.