Reception and selection
The process begins with the reception of the olives, which are graded and selected so that only the best are processed. They are then cleaned and destemmed.
The Mill
The Oil Mill
Our oil mill is a state-of-the-art mill that uses advanced technology to produce olive oil. Its high-efficiency equipment produces a high-quality oil, free of impurities and with minimal moisture.
Milling
The olives are milled on a state-of-the-art production line that ensures maximum efficiency and quality in extracting the oil.
Cold centrifugation
The oil is extracted by cold centrifugation, giving an extra virgin olive oil of the highest quality and purity. Qualified staff supervise the whole process, with thorough quality controls.
Sustainable
The mill is designed to minimise its environmental impact, with waste management systems and renewable energy. Sustainable, environmentally responsible production.
The harvest
We harvest in early autumn, when the olive, six to seven months old, holds the most fatty acids in its flesh. That is where a high-quality oil begins.
The harvest is mechanised and done with the utmost care: vibrating machines grip the trunk of the tree and the olives fall into an umbrella, never touching the ground. They must arrive intact, and they go straight to the mill.
Making the oil
At the mill the olives are cleaned with sieves to remove leaves and stems, then washed in cold water.
They are milled a few hours after picking, in a state-of-the-art mill, and the oil is extracted by cold centrifugation. The result: a superior-category extra virgin olive oil.