The quality of our extra virgin olive oil starts directly in the olive groves based on healthy and intact olives with an ideal degree of ripeness. The way the olives are harvested, pressed and stored is at least as important as the quality of the olives that are processed. For this reason, it is important to follow all stages of cultivation from flowering to harvest, respecting the cycles of nature and applying appropriate treatments taking into account the environment.

It takes a lot of experience to know when the olives have reached the optimal level of ripeness. Harvesting at the right time makes it possible to obtain a better quality olive oil with remarkable organoleptic properties. The olives usually ripen between October and November. The harvest takes place exactly when the olives change color from green to purple during the ripening process.