Since 1866 around a table

The care that goes into the gathering process influences the quality of the end result. The fruit is collected at the right time so that no changes affect the quality of the oil.

The olives are transported with care to minimize heat accumulation and fermentation.

Prior to the pressing, olives are grouped together according to their characteristics. The best olives are selected to produce Extra Virgin Olive Oil.

The olives pass through a tunnel where they are wind-blown to remove any leaves and branches. Next they are washed with water to eliminate any soil and little rocks and stones.

The full olive, including the pit or stone, is pressed and crushed to release the oil contained in them.

The oil paste obtained in the press is whipped to further release more oil. The mixing temperature is controlled so that the aromatic compounds are not lost and the oxidation process is not accelerated.

To preserve the quality of the oil, it should be kept at a temperature of 15-18ºC (59-65° F). This allows the oil to mature without oxidation.

Committed to sustainable agriculture, we want to guarantee the perpetuity of know-how, help local farmers and ensure good quality oil. All this, taking care of the environment with a responsible use of available resources.