The Olive Mill

From the warehouse, the olives are transferred to the mill, where the process to turn them into extra virgin olive oil begins, carefully following a method that preserves their quality and genuine flavor.

The olives are crushed with large millstones, which turn them into a smooth paste. This traditional method, combined with the use of a mechanical press, makes it possible to obtain a paste with the ideal consistency, ready for the subsequent oil extraction stages.

The olive paste is transferred into the decanter, which gently and effectively separates the oil from the solid residue. This step makes it possible to obtain a pure oil, preserving all its organoleptic properties.

As soon as it is extracted, the oil is weighed and undergoes strict quality analyses. It is then stored in stainless steel tanks at a constant temperature, in an environment ideal for preserving its freshness, flavor and nutritional properties prior to bottling.