The olive harvest takes place from the beginning of October until mid-November.
The harvest begins when the olives are still very green, based on a careful analysis of the ripening stage of the olive. This choice allows for an oil with a high content of polyphenols and very low acidity.
The milling of the olives is carried out within 24 hours of harvesting and the extraction is carried out cold using the continuous cycle technique. The oil is then stored in a controlled temperature environment without oxygen.
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