Elaboration of our extra virgin olive oil

We carry out an early harvest in order to obtein a top-quality extra virgin olive oil ( it has a green color and a fragrant bouquet)l. We harvest in October when olives are in their peak condition.
We also complement the strict conditions and controls of the olive trees farming by our own analysis in cooperation with well-known laboratories.

PLOT SELECTION

We select the plots of land where the best quality olives are grown.

COLLECTING

The olives harvest is made with a vibrator and a collecting drawer . The use of these machines doesn,t cause any damage to the fruits, so their quality remains intact. We pick up the olives at dawn . At that moment, in October, temperature is cold so this contributes to keep olives in perfect state.

TRANSPORT

We carry olives from the plots to the olive-oil mil in less than two hours.

MILLING

Pressing starts at the very moment the olives arrive to the mil. In order this process was perfect, the factory has been previously cleaned and prepared thoroughly.

SHAKING PHASE

The shaking phase is done in a short period of time without adicting any wáter. The temperatura of the extraction is 21 degrees Celsius (which is considered cold extraction).

DECANTATION

The decantation between the oil and the water that every olive contains takes place in a vertical centrifuge. We add no wáter during this process.

FILTER

Oil filtering is essential for proper preservation. We do it with cellulose plates.

CONSERVATION

The oil is stored in stainless steel tanks in an inert atmosphere in order to protect its outstanding quality.

PACKING

Olive olil is packaged upon request, bottle by bottle; taking care of the detail. We use special bottles that guarantee absolute light protection of olive oil valuable ingredients. All this process results in a green sublime elixir which offers optimal enjoyment.

Extra virgin olive oil from homegrown

Enjoy our varieties of royal and picual oil

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