The traditional harvesting of the most exclusive extra virgin olive oil (EVOO) begins during envero, when the olives reach their optimal ripeness. They are handpicked, preferably at night, to avoid heat that could damage the fruit and compromise its freshness. The olives are quickly transported to the mill to prevent unwanted fermentation.

Cold pressing, kept below 22°C, extracts a true olive juice, preserving its aromas, antioxidants, and fruity flavors. After extraction, the oil is stored in stainless steel tanks at low temperatures and swiftly bottled to maintain its highest quality. Here, the focus is not on quantity but on crafting the finest extra virgin olive oil on the market, ensuring every artisanal detail is carefully respected.