Collection, Processing and Storage
We harvest our olives at just the right moment, when they still retain all their freshness, intensity, and character. This early harvest is no coincidence, but the key to obtaining an oil full of life.
In less than two hours, the fruit goes from the olive tree to the mill. There, we carefully clean it and process it cold, without altering its properties, without rushing, and without unnecessary intermediate steps. Everything happens on our estate, under direct control: from harvest to bottling.
The result is an authentic extra virgin olive oil, with nuances that reflect its environment and a production process that respects the natural rhythm of each olive.
Our single-varietal oils are harvested early, which better preserves all the aromas and properties.
Just 2 hours after the start of the workday, the first batches of olives arrive at the mill, where an initial visual inspection is carried out to check the condition of the fruit, ensuring it is healthy and has a good external appearance. Subsequently, it is processed in the cleaning plant, which involves separating the olives from possible impurities such as leaves and branches using a cyclone that blows them away, followed by washing before being stored in stainless steel hoppers for immediate processing.
The grinding and beating are done cold, and for a very short beating time, thus preserving all the volatile components responsible for the aromas and fruity flavors that are transferred from the fruit to the juice, as if it were an orange.
After the shaking comes the physical centrifugation, which consists of separating the liquid part; alpechín (vegetation water) and oil, from the solid part; paste (pit, pulp, ...) as a result of the different densities of the olive components.
As the final stage in oil processing, it is cleaned in the vertical centrifuge, which, like the horizontal one, consists of separating liquid (oil) – liquid (alpechín), due to their different densities. It is at the outlet of this vertical centrifuge that the master classifies the oil that will go to one or another tank, through tasting.
Once sorted into their corresponding tanks, the oil is allowed to settle naturally. After settling, we will filter all the oil to avoid tank purging, which is not perfect, and thus prevent any moisture and impurities that have settled from having a negative effect on its quality throughout the rest of the year.
They are immediately transferred and stored in warehouses under controlled temperature within the same storage area between 18º - 20º, ready for direct packaging, so that their qualities, both chemical and especially organoleptic, remain unchanged throughout the year.