The process

How it's done

The grove’s operating model is simple yet essential, built around a few key practices designed to ensure the highest quality olive oil:

• Harvesting Schedule
  A carefully planned, strict harvesting schedule outlines daily output targets, specifying when and how much of each olive variety to harvest, and at what optimal ripeness.
  

• Maintaining Fruit Quality
  Olives are handpicked with care using soft hygienic gloves, placed into small buckets, and then transferred into 20-kilogram ventilated plastic crates. This method preserves the integrity of the fruit in preparation for pressing.
  

• Minimizing Waiting Time
  To preserve the freshness and quality of the olives, we adhere to a strict rule of pressing within 12 hours of harvest.
  

• Controlling the Pressing Environment
  To safeguard the oil’s quality, we control the pressing environment meticulously, keeping the temperature of our core mix in the low 20s°C. Over the past twelve seasons, most olives have been pressed at or below 24°C, with the lowest recorded temperature at 21°C. The highest temperature last season was 29°C, all within a strictly controlled hygienic setting.

These practices, combined with years of experience, help ensure the highest standard of olive oil production.