From harvest to bottling

The olives are milled at the estate’s own mill. Every stage has its own parameters; we publish them once the owner confirms theirs.

Harvest

Picked by variety and by plot, so each batch is milled separately.

Campaign from October to December (area reference)

The olives reach the mill on the same day they are picked.

Grove to hopper: under 24 hours

Cold extraction by mechanical means, with no solvents and no refining.

Malaxation below 27 °C, 45–60 minutes

Phase separation and decanting before the oil goes into the tank.

Two-phase continuous system

Stainless steel tanks, shielded from light and oxygen.

Cellar between 15 and 18 °C, no light

500 ml glass bottle and 2.5 l and 5 l tins. Every format leaves by the case.

Batch and bottling date on every container