Harvesting-milling-conservation methods

Challenging, Painstaking, Traditional, Innovating. These are the four words that describe the full procedure of creating an ultra premium olive oil.

Because of the areas morphology its not possible the use of heavy machinery. Harvesting is made by hand , with electric sticks while climbing throw the tree and carefully harvest every time the fruits that have a light green color, before they start to turn. This procedure starts middle of October and last about 4 weeks until all the fruits are harvested.

Milling is made the same day of harvest at low temperatures under 27 C and lasts for a maximum of a 50 minutes period for each portion. With this way we ensure that olive juice will keep all its aromas and valuable polyphenols, loosing quantity but gaining this extraordinary quality.

At the end we store our olive juice in stainless steel tanks away from sunlight and under controled temperatures. Using also the method of filling the tanks with gas nitrogen,suitable for food, so that we will ensure olive juice will keep its first day characteristics for the longest time period possible.