Olives are handpicked before they reach maturation and then cold-pressed, that’s to say at a temperature below 27 C°.
The extra virgin olive oil that is thus obtained has a very low level of acidity and is preserved in stainless steel containers that are hermetically sealed.
The oil is kept at a controlled temperature for about two months in order to purify it naturally. Then it is bottled without further filtering. This process makes it possible to preserve all of the olive oil’s organoleptic qualities.