Harvesting: The olives are carefully hand-picked using combs that make the drupes fall onto nets laid on the ground, preventing any damage to the fruit. The olives are then placed in crates and transported to our mill, where they are processed within a maximum of 24 hours to preserve their organoleptic properties and distinctive taste and aroma.

Processing: Cold extraction means that the oil is produced through a mechanical process at a temperature below 23°C (73.4°F). The temperature is monitored throughout the entire extraction process using probes, ensuring it never exceeds 23°C. This method allows us to fully preserve the unique characteristics of the product and, above all, its quality.