During harvest, our green olives are carefully picked (mechanically) without causing any damage to the tree or fruit. To prevent excessive exposure to sunlight, fermentation and a negative impact on quality, the olives are very quickly moved to the next phase of production. Once the olives have been cleaned and crushed, the resulting ‘dough’ is cold-pressed to extract extra-virgin oil. Final stages include filtration and bottling.
Any olives (or olive oil) that are stored are kept in the appropriate conditions for optimal preservation.
Chemicals are not used.