Harvest time starts November and lasts no longer than 3 weeks. The Olives picked by hand fall onto nets placed under the trees where they are gathered, cleaned of all leaves and taken to the press. Here, olives undergo further defoliation and are washed and crushed before the end of the day, no longer than 6 hours after picking. We use continuous centrifugation using a two phase-system at a temperature not exceeding 27°C/80°F degrees, according to EU regulations for cold extraction.

After the batches of olives are traditionally hand-picked we immediately transport them to the mills within the shortest time possible and it never take us longer than six hours.

We control all aspects of the production process from the harvest to bottling in the knowledge that this is the only way to guarantee our consumer the ultimate in quality.

The mill is characterized by an innovative two phase, continuous cold pressing process. The system is composed of different connected machines to permit an uninterrupted mechanism to avoid oxidation. The two- phase technology does not use water during the process and the centrifuges separate the oil from a wet paste. Another advantage of this procedure is that it works on low temperature (below 27°) to preserve the aromas, the perfume and the polyphenols.

We strive continually to meet and where possible exceed the highest processing and storage standards in the world, and we promise to deliver Extra Virgin Olive Oil of remarkable quality. Driven by the highest standards of expertise, honesty, transparency and ethical dealing, our over-riding aim is to win your trust and to deserve your loyal custom. Our reputation depends on it.