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The best olives are selected, harvested at the right level of ripeness, with the aim of obtaining a product with a harmonic and delicate fruityness, and with a typical yellowy–green colour.
The olives, harvested and arranged in wooden crates, are quickly sent to be processed in the olive press where with the working of the sole “cold squeeze” will free their precious contents.
Therefore the oil is stocked in silos containers, where the natural decantation occurs. In the end it is filtered and sent to be packaged.
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