THE MAKING
To obtain our Extra Virgin Olive Oil, the crop is carried out carefully and respecting the environment. We pamper and protect the fruit during the entire year until the olive harvest at its ripeness to transport it to the oil press as soon as possible in order to obtain a maximum quality juice.
HARVEST
We select the olives and harvest them through mechanical vibration.
TRANSPORTATION
It is carried out with utmost care and attention, so that the fruit won´t be damaged.
WASHING
We wash the fruit in soft showers to eliminate the particles it may have.
MILL
We triturate the fruit in a disc mill to obtain a uniform pulp.
MIX
We mix at room temperature inside thermo-mixers, maintaining the pulp at 25°C temperature.
SOLID-LIQUID SEPARATION
We separate the oil and the alperujo (solid pulp) through centrifugation.
LIQUID SEPARATION
We separate the olive oil from the water through centrifugation.
STORAGE
We storage our Extra Virgin Olive Oil in the cellar inside stainless steel tanks at a temperature between 15°C and 18°C.
PACKING
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