Production

Organic in accordance with EEC regulations, ICEA certified

• low yield
• annual harvesting between mid-October and mid-November, when the olives have just begun to darken
• hand-picking (brucatura) with the help of netting
• crop brought to the mill within 12 hours
• washing with fresh, clean water
• cold-pressing with disk press
• crushing in clean, stainless steel tanks at a temperature of less than 26°C and for a maximum time of 40 minutes
• centrifuging in two stages