Pruning is carried out between December and February depending on the weather and is done by hand with the help of small mechanical tools and only by qualified personnel.

The company does not use chemical fertilisers but prefers the natural system, such as sowing leguminous plants (field beans). At the time of setting, i.e. when there is the maximum amount of nitrogen in the root system and potassium in the aerial part of the field bean, it is chopped up and buried, releasing nitrogen and potassium into the soil naturally.

Olive trees do not require much treatment. Its most dangerous and insidious enemy is the oil fly, which is caught naturally without resorting to chemical or pesticide treatments, by placing chromotropic traps.

Harvesting starts in October and lasts until mid-November at the latest. The olives are harvested by hand with small mechanical facilitators. They are then placed in perforated plastic crates and transported to the oil mill within the next 12 hours to ensure a high quality oil. At this stage, they are separated from leaves and dust and then washed. At this stage, they are ready for milling.

The olives are cold-pressed in state-of-the-art continuous cycle mills at a controlled temperature so as not to alter the typical deep green colour, spicy and herbaceous aroma and fruity flavour.

For quality protection, the oil is stored in stainless steel containers under nitrogen and at a controlled temperature to ensure optimal storage conditions. Upon request, it is transported to the packaging plant, adjusted and authorised by its control body, packaged and ready for dispatch.