We do organic farming
When harvest time comes, the air turns into a scene, in which olives dance lightly and fall like seeds.
Harvest time
October / November
Due to our early harvest, we obtain an olive oil with all the fragrances from earth and from green grass.
We use a vibrating device, with an inverted umbrella for collecting the olives, to prevent them from touching the ground, so that they remain in perfect condition.
We understand pruning as a conversation between farmer and tree
Pruning time
December / January
It is necessary to shape the trees, to cut some branches out, in order to invigorate them and, thus, assure new production. The remains are shredded, and then we incorporate them into the soil as compost.
We are not taking anything from the trees, but giving them what they need so that they bear quality fruits.
Pest treatment
June / July / August
The olive fruit fly (Bactrocera oleae) is one of the main headaches of farmers. In order to tackle this species, we use natural-origin based products.
From the mill to the bottle, we follow a process which ensures the quality of our oils.
The Olive Mill (the crushing)
November
The fruit arrives intact at the mill and the process starts immediately, so only a few hours go by between harvesting and crushing. Temperature is always under control.
Storage
The olive oil is stored in stainless steel tanks, to avoid oxidation, and the temperature is always lower than 25 degrees Celsius.
Bottling
We bottle on demand, since tanks are the best option to preserve olive oil in good condition.
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