Once the olives have been selected they are
carried to the mill and they are ground the same day
of the picking through the cold centrifugal system
( 25 degrees). In this way all the organoleptic characteristics
provided by the land and the climatic factors are conserved.
In addition, the nutritional and dietetic value of the
antioxidants and vitamins A, D, E and K existing in olive
oil are maintained.
The olive juice stands in the cellars in a controlled
temperature and excellent sanitary conditions where its
qualities improve until it is time for bottling.
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