The harvest happens very early and within a very short period of time, always depending on the optimum state of maturity, between the end of October and December, when the olive presents a certain pigmentation both in the exterior and in the pulp.

The olive is crushed by mills with a special sieve to reduce the emulsions. All of the process is carried out at a low temperature and in a very short time, conserving in this way all the fruity aromas and flavors characteristic of our oil.

As the final phase, the oil is centrifuged and stored in stainless steel tanks where, after decanting it for 10 days, the oil rests under a controlled temperature between 18 ° / 21 °, ready for packaging, ensuring that both its chemical and organoleptic qualities remain unchanged.