Extra virgin olive oil production process

Olive oil production is the result of a rigorous process that combines tradition, technical expertise, and constant quality control. It all begins with the selection of the olives, harvested at the perfect level of ripeness to preserve their aromatic profile and nutritional value. Rapid transportation to the mill and immediate processing reduce oxidation and guarantee the freshness of the product.

The pressing and malaxation stages are conducted at controlled temperatures, respecting cold-pressing parameters, to preserve the organoleptic characteristics and naturally occurring polyphenols. Extraction occurs through mechanical processes that separate the oil from the solid and aqueous components, without the use of solvents or chemical treatments.

Finally, filtration and storage in environments protected from light, air, and heat allow the oil's quality to remain unaltered over time. Each production stage is monitored according to rigorous quality standards, with the goal of offering an authentic, stable olive oil that meets the highest consumer expectations.