Oowards the middle of November, when the fruit on the trees is ripe, harvest time begins using mechanical means directly on the olive trees (trunk and branch vibrators). The very same day, the olives are taken straight away to our 'almazara', where, once cleaned and washed, they are ground in order to obtain that golden liquid whose acidity rating is generally no higher than 0.3º.


Here lies the secret of our quality: the olives never touch the ground and are never stored for more than 6 hours. This means that it is impossible for the olives to be attacked by the fungi that cause fermentation and thus the acidity in oil. Consequently, the oil always has a very low acidity level, therefore qualifying as EXTRA VIRGEN (acidity between 0 and 0.8 degrees) according to the general classification of oils