When the olive arrives at the oil mill, our master miller inspects the fruit, assessing its condition and external appearance. The olives are then purged of impurities, such as leaves and branches, before being stored in hoppers and immediately processed.

The milling and churning are carried out cold in order to preserve all the volatile components that give rise to the fruity aromas and flavours transmitted by the fruit’s juice.

After the shaking comes horizontal centrifugation, or decanter, which consists of separating the liquid part; alpechin (vegetation water) and the oil from the solid part; mass (pit, pulp …) as a consequence of the different densities of the olive’s components.

The final phase of the oil’s processing involves cleaning it in the vertical centrifuge. When it emerges from this the mill master classifies the oil by tasting it. Depending on its qualities and sensorial nuances, the oil is classified and identified in the cellar for settling and conservation.

Olive oil, like all products whose production is concentrated during certain periods, needs to be conserved and stored under ideal conditions in order to comply with its quality parameters.