Using a cold extraction process is crucial if one wants to produce a high quality extra virgin olive oil and prevent the product from becoming oxidised.

The olives are machine harvested or hand-picked (on downward slopes) and the extraction process starts within 12 hours.

The olives are pressed using a modern piece of equipment which works on a continuous cycle. An operator oversees the first and one of the most important stages in the process, that is, the removal of the olive stems and leaves, which if not removed could modify the taste of the final product. The olives are cleaned inside a pneumatic washer and then rinsed to ensure that every bit of dirt has been removed from the fruit.

After this the fruit is pressed. At this stage it is important that the crushed fruit is not heated or subjected to any stress, which could destroy the polyphenols in the fruit.

The crushed olives are then closed inside a machine where the oil is separated from the vegetable waters and marc. This process is undertaken using a decanter, which completely removes any impurities, water or fruit remains. The resulting oil is passed through a separator for a final clean before exiting the machine at a maximum temperature of 24°C (almost completely cool).

The finished product is then stored in stainless steel silos at a temperature between 20°C and 22°C. The silos are inspected until they are completely full. They are then sealed until they are analysed prior to bottling.