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The Characteristics of the Oil

From the Tree to the Bottle: The Different Qualities of Oil and the Production Method

Extra Virgin Olive Oil

Light/Delicate - Medium/Intense

Extra Virgin Olive Oil is the juice obtained from green, unripe olives, rich in antioxidants and polyphenols. It is the highest quality in the classification of olive oils. It is extracted using mechanical, cold-pressing processes in our Haus continuous line facilities. Tasting available at the mill.

From Harvest to Shipping

The Harvest

The olive harvest is carried out using olive shakers or over-the-row harvesters, which facilitate the fall of the olives into nets or collecting sheets.

Oil mill

The olives are transported to the mill in bins that allow for ventilation and are processed within a few hours to preserve their integrity.

Mechanical System

Before being mechanically crushed, the olives are washed to remove any leaf residue.

Cold
Extraction

The olive paste is mixed in malaxers at a temperature never exceeding 27°C to protect its organoleptic and nutritional qualities.

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