We select the olives and harvest them through mechanical vibration.
It is carried out with utmost care and attention, so that the fruit won´t be damaged.
We wash the fruit in soft showers to eliminate the particles it may have.
We triturate the fruit in a disc mill to obtain a uniform pulp.
We mix at room temperature inside thermo-mixers, maintaining the pulp at 25°C temperature.
We separate the oil and the alperujo (solid pulp) through centrifugation.
We separate the olive oil from the water through centrifugation.
We storage our Extra Virgin Olive Oil in the cellar inside stainless steel tanks at a temperature between 15°C and 18°C.
We pack the product on demand, to maintain intact the olive oil peculiarity.
UNA BUENA SELECCIÓN EN EL FRUTO ES DETERMINANTE
PARA EL RESULTADO DE UN EXCELENTE VIRGEN EXTRA