After the olives are manually harvested, they are transported to our oil mill partner in order to extract the oil. This structure’s equipment allows a precise control of the temperature to assure a cold extraction and guarantee against oxidisation. The olives are first cleaned from dust and striped of their leaves. They are then grinded with their stones which hold a naturel acid preserving the oil. During this step, called the cold pressing, the temperature is scrupulously maintained at 27°C. By way of decantation, the liquid is then parted from the paste and finally centrifuged to separate the water from the oil.

Sensory features