The olive harvest is primarily carried out manually in the steep olive groves, while in other areas, mechanical harvesting methods using vibration systems are employed. This process takes place exclusively from the end of October to the end of November, with the olives being harvested just before their full ripeness to preserve optimal quality.

The olive oil is then extracted in continuous cold press facilities, operating either traditionally or organically. Two-phase decanters are used here to best preserve the natural aromas and freshness of the oil.

Nutritional Information:

Organic product:

AT-BIO-301

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