The key to good olive management is to mill the olives quickly. This is why the location of the mill, in the centre of the plantation, is so important, ensuring minimum transport times.
In addition, by sourcing the grapes from our own plantation, the harvest is carried out at the same rate as the milling, in a coordinated manner, so we do not need to store the olives, which is detrimental to juice quality.
Air conditioned room with stainless steel tanks to preserve the final product. The oil is kept in tanks until bottling. The empty space in tanks is filled with food-grade nitrogen to prevent oxidation.
Packaging on request, always in dark containers and oxygen-free for perfect preservation.