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.