The cultivation of olive trees is done with the most ecological methods, without pesticides. Fertilization is done with laborious cutting of grass and not with chemical fertilizers.
The olives are placed in ventilated boxes and are driven quickly to the oil press mill, often on the same day and their pressing takes place within a few hours.
Harvesting is done traditionally, without mechanical means that wound the olives.
The oil press mill is biphasic which means it does not use rinsing water that drives away the beneficial substances of olive oil. The temperature in the blender does not exceed 27 °C, so the beneficial ingredients do not "burn".
In order not to lose any of these ingredients, the final product remains unfiltered.
The olive oil is stored in a cool and shady place, in stainless steel containers, until it is packed in tins.