Production process

OUR PRODUCTION PROCESS

Selection, harvesting and milling.

1. SELECTION OF OLIVES AND PLOTS FOR OBTAINING OF OUR EXCEPTIONAL AOVE

In early September it starts with tracking field. Not all years are equal depends on the weather: rain, temperatures, etc. The plots are visited regularly to control how maturing olives on the tree. So we can select the best plots with the best green olives and determine the optimum time for harvesting to obtain our exquisite Extra Virgin Olive Oil Cornicabra and Arbequina.

The best selection

2. HARVESTING

The optimum maturity harvesting begins to obtain our liquid gold. Green olives at its best are collected and transported to our mill.

3. MILLING

Delivered olives are blown to remove impurities (leaves, branches that may be) and subjected to a washing process so that they are fully limpias.Todos production process elements in contact with the paste and oil are thoroughly cleaned for avoid any contamination.

The milling is carried out immediately; as they arrive at the mill olives are processed in order to preserve the external structure of the olives; maintaining the integrity of the olive avoid breaks in the skin that would involve degradation of the fruit and therefore loss of quality of future oil. Thus the olive maintains its freshness and properties as necessary to obtain our Extra Virgin Olive Oil exceptional.

The milling is carried out cold, at temperatures between 12 and 15 ° C, it is a process by which the olive nectar is obtained by transforming mechanically exclusively using physical means: centrifuging and decanting.

The use of physical means only preserves all the properties and qualities of Extra Virgin Olive Oil: Oleic Acid, Omega 3, Omega 6, Vitamin E, etc. based on the Mediterranean diet. Scientists have shown that this lifestyle is beneficial for the health and welfare of people. It contributes to the maintenance of sustainable agriculture and protect the environment.

Conveyor belt