The oil is a source of good health but not all oils are the same.
The high quality of our oil is due to the geographic location of our estate, the climate, the land and the water. These lands of geographic and climatic contrast give a unique personality to certain products like olive oil.
Olives are always harvested just before winter - during the maturation period when the olive turns from green to black – the latest trunk shakers are used exclusively to collect the olives without using sticks in order to protect the crown of the tree.
The olives are cold pressed immediately and at most three hours after the harvest. They are conserved in stainless steel drums in a seasonal storehouse, with the aim of conserving their organoleptic qualities.