The olives are harvested during the transition phase from green to black. Great importance is attached to harvesting methods that protect the trees.
Rotten olives are sorted-out.
The olives are processed on the same day.
After the olives are washed with pure water and crushed, they are placed in the malaxeur. Here they are processed into a dough mass.
In the first centrifuge, solids and liquids are separated. In the second centrifuge, water and oil are separated. The result is pure olive oil.
