When mature the olives are hand-picked between the end of November and the end of February
Once washed the olives are taken into the mill where they are crushed and made into a paste.
Here, the paste spread and then placed into the press.
Where the paste yields oil and vegetable water.
The mixture is passed through a rapid centrifuge system in order to seperate the Virgin Olive Oil from the vegetable water.
This is an olive oil with a taste, smell and colour which is perfect and the maximum acidity cannot be greater than 1°
By mixing refined olive oil and Extra Virgin Olive Oil, the product classified as olive oil is obtained with a pleasant aroma, a smoother taste and a golden colour.