Because the oil does not heat up, thus guaranteeing the highest quality of the product, which we extract with a press.

It consists of the stone mill, the cold pasta, coffins, the pressing and the extraction of the oil by natural decantation.

Normally and depending on the weather, the olive oil extraction season is during the months of October, November and December.

It is the set of 3 varieties: Morruda or Reguers, Salivenca and Arbequina.

It is the entire work process that we do in the mill until the final extraction of the oil. Its duration is 1 hour.

No. We also work for our clients who have olive trees and want to obtain the oil from their trees using the traditional system.

Maximum 600 kg. But we can also make a lot for customers who bring less quantity.

By labeling obligation it is a year old but well preserved to last 2 years perfectly.

In a cool place avoiding direct heat and also in a place that is dark, without sunlight or electricity.