The harvest begins in April and ends in late May, when we pick the olives, mostly with a special harvesting machine, the only late-generation prototype of its kind in the world.
The process begins when the olives just reach their optimal level of ripeness, which varies from one variety to the next.
The precise moment of harvest is crucial, and this is one of the points in which we stand out from the rest because we do not allow more than 4 hours to pass from the tree to the first stage of processing in order to ensure an outstanding quality of extra virgin olive oil.
1. HARVEST
1. HARVEST

Harvest season runs from April through late May-June.

5. PRESS
5. PRESS

To press olives is necessary to turn in to a mass and liberating the oil that the olives contains. Using the Westfalia System.

2. UNLOAD
2. UNLOAD

The oil-mil receives the quiet olives and selects them, rejecting defective, stick, torn (broken), etc.

6. BATTER AND CENTRIFUGED
6. BATTER AND CENTRIFUGED

Extraction solid – liquid: Using the centrifugation forcé.
Extraction liquid – liquid: To obtain free oil of wáter and impurities.

3. SELECTION AND DISTRIBUTION
3. SELECTION AND DISTRIBUTION

The olives go to the cleaner where a draught and bodies separate and eliminate extras less heavy that it could bring the olive. Using gravity system.

7. STORAGE
7. STORAGE

In stainless stell tanks with capacity of 1,5 million litres.

4. WASH
4. WASH

The olive goes on to the washer where by means of water to cross-current there are eliminated the land, stones an other particles.

8. ICONO