Harvesting and pressing: the olives are harvested manually, stored in boxes and brought to the mill within 24 hours from the harvest.

The oil is obtained by cold extraction (28°C) and has a final acidity that ranges from 0.3 to 0.5%. Filtration is not carried out to maintain all the oil fragrance. It will rest in stainless-steel tanks for 10 days approximately to allow deposition, and is then released for consumption.

It is bottled gradually, in small quantities every day, in order to preserve its sensorial characteristics.

Sensorial evaluation: fruity but delicate, slightly spicy during two months after the pressing. Intense, particularly suitable to be used cold, either in salads and to be added raw in any prepared dish.