Process: The olives are harvested by hand by means of milking or scrapers, at their optimum ripening point: the veraison. Upon arrival, they are separated by quality and origin, cleaned with turbines and sieves, and washed in hydraulic tanks. Samples are weighed and analyzed to determine their condition and yield. The olives are crushed the same day with crushers or stone grinders. The resulting paste is beaten to release the oil without altering its qualities. They use continuous two-phase ecological systems, without adding water. The oil is separated from the rest by natural decantation and vertical centrifugation.the oil is stored in stainless steel or vitrified tanks, without contact with light, oxygen or heat. It is filtered just before bottling to ensure freshness and stability.
Intense fruitiness
Green aromas: leaf, fig, wood, balanced bitterness and spiciness.
