Immediately after being harvested, we take the crates of olives to the oil press located next to the estate. Thanks to the very latest antioxidant technology installed in the press, the olive oil does not come into contact with the air at any point during the process.
Before starting the milling process, the olives are tipped into a receiving hopper where they are washed in water. After this, the machinery inside the press separates the olives from the leaves and other impurities and then slices them very finely, allowing all the organoleptic properties to be fully extracted.
The sliced olives are then transferred to a refrigerated and hermetically sealed mixer which revolves at different speeds and at varying temperatures depending on the type of oil we want to obtain.