Within a few short hours after the olives have been harvested, they are transported to the oil mill where the extraction process begins. The oil is extracted at 22 degrees Celsius producing less oil in volume but delivering exceptionally elite quality oil which is why earlier harvested oils are sought after.

They are then immediately transferred to stainless steel tanks where the temperature is monitored at 16 degrees celcius where the natural and non-mechanical separation of the liquid takes place. Once the olive oil and water have separated in the tanks the oil is bottled and thus ensuring that our product has retained the fresh wholesome and nutritional benefits nature has to offer.