Producing olive oil
How Our Extra Virgin Olive Oil Is Made: From Harvest to Bottle
We follow a traditional schedule, starting olive harvesting in October and November to achieve the best balance between flavor and nutrients. Immediately after picking, the olives are transported to the mill in small crates to avoid unwanted fermentation.
Following defoliation and washing, the olives undergo low-speed milling to minimize any rise in paste temperature. The oil is released during the malaxation phase, carried out under controlled temperature. Finally comes the two-stage centrifugation: first to separate the solid part, and then to isolate the vegetation water from the oil.
We filter the oil before bottling to remove any impurities or particles that could compromise its quality over time. The result is an Extra Virgin Olive Oil with an intense aromatic profile, naturally rich in polyphenols and characterized by low acidity.
