The end of every harvest day is at our local cooperative mill, where the best of our olives, sorted by hand, are debranched and washed in hot water only, without detergents or chemicals. The olives are then mashed, cold pressed in hermetically sealed steel tanks that preserve the rich natural aromas and organic compounds. Then the oil is separated from the olive skin and pits in a special multifunctional centrifuge and decanter, a unique process that creates pure oil without adding any water to the olive paste. This preserves the rich taste and natural aroma of the oil.

At every stage the process is monitored by the men and women of the mill, trusted and experienced specialists, generations of knowledge and family tradition.