THE OLIVE HARVEST
The olives are harvested at the ideal point of ripeness to ensure the highest quality, the fullest aroma, and the best possible yield.
DEFOLIATION
Leaves and other foreign matter are removed to preserve the purity of the product and prevent any alteration of its taste.
WASHING
The olives are washed with water to remove dust, soil, and other impurities before processing.
CRUSHING
The olives are mechanically crushed to create a uniform paste, breaking down the pulp and releasing tiny droplets of oil.
Kneading
The paste is slowly mixed at a controlled temperature, allowing the oil to fully develop its aromas and structure.
SEPARATION
Using only mechanical methods, the oil is separated from the water and pomace, resulting in an authentic, high-quality extra virgin olive oil.
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