Quality

An olive tree must be cared and preserved from sickness and plagues.

An olive is a fruit and as such needs to be treated, collecting them from the tree with care, separating olives picked up from the air from the ones picked up from the ground, classifying them according to its diffent qualities before the molture.

From the olive tree fields the olives after being picked are rushed to the plant and in the minimum possible time, olives are separated according to the quality to proceed with the cleansing process. Then, followed by single cold pressing and oil separation by centrifuge force. Finally, our superb oil is put to rest in stainless steel storage tanks kept at optimum hygiene standards. The entire process is reduced to the utmost (less than 24 hours) to allow the highest quality.

Record of these rules were written almost 2000 years ago by Columena, that in his treatise "De re rústica y De arboribus" refers what is broadly current:

"as soon as the olives begin to change color, it is appropiate to hand pick them during good weather and place under them esters or grays to clean them. Once they are carefully cleaned, carry them inmediately to the Lagar and place the olives in small new baskets. The baskets are placed under the presses to press the olives in the minimum possible time. Later, once the presses are lifted, everything must be milled..."

The process of production has evolved throughout the years until the current continuous systems, which allows to stand the continuous increase in production that has been taking place for the last years.