The olives should be grinded the same day of collection, since the water contains olive oil that is fermented and oxidized, so the storage time deteriorate the quality of finished oil, knowing that as fusty.

The EXTRA VIRGIN OLIVE OIL enjoys exceptional qualities: - Aroma, Taste, Antioxidants, Vitamin Complex ...

The cultivation of olives produced in response to the techniques that respect the environment.

Conservation agriculture olive is the application of some typical uses of organic farming:

- Use of mulches spontaneous

- The non-alteration of the composition, structure and biodiversity by preventing soil erosion and degradation of the

- Treatment ecological (recycling of products) of waste generated in the cultivation of olives, pruning (branches, leaves), sewage and waste from the milling

Once in the mills, we proceed to the cleaning of the olives to remove impurities and then deposited on the receiving hoppers, so classified by quality and variety.

The use of modern systems makes the process continuous extraction of organic virgin olive oil is as clean and friendly environment. Saving water with this method does not produce much OMW, which greatly reduces the environmental problem has always been produced in the treatment of waste generated in the production of olive oil.

The operation of this process is that the dough thins not, having only two outputs: the oil and the solid part or residue. The dregs in this case is much less frequent than with other processes in and out with the pomace. The oil is then adding water to clean it and used to do a vertical centrifuge with two outputs to separate the oil, ready for storage.

This storage takes place in large stainless steel tanks and fiberglass that are located in areas with light and controlled temperatures. They occur also in the process of decanting of impurities from your system.