The time of the harvest is the end of a year-long process. Throughout all this time our olive trees are treated with great dedication and care. Combining experience and innovation, our practices in olive growing pay special attention to the trimming, the irrigation and the nutrients that the tree needs in order to provide us with the best fruit.
Thus, the olive-harvesting season starts by the end of October or the beginning of November: the early harvesting together with the suitable and optimal maturity are some of the most relevant aspects to make quality oil.
At that time, the optimal index of ripeness is going to offer us the best juice and, thus, we will be able to enjoy the whole of its rich aroma and taste. We will find aromas such as tomato, banana, apple, fig tree, green wheat, freshly cut grass... a real pleasure for the senses!
The kind of harvesting combines traditional hand pole beating and modern mechanised vibration. The fruits are immediately transported, by our own means, to the oil mill to be pressed, always without spoiling the fruit so that it gets to our mill in the best conditions.
After arrival in the mill, the olive cleaning process is started by means of some air jets that remove the leaves and the small stems. Once cleaned, the olives are deposited in stainless steel hoppers for immediate milling.
The fruit storage time is as short as possible, therefore, automatically, the olives become milled. In the mills the fruit's cellular walls get broken in order to release the oil that is found inside forming a paste that passes through beaters.
The purpose of the beating is to form large oil drops after smaller drops are gathered together. After this process, the paste that is obtained is centrifuged. The different density of the elements in this paste allows, by the centrifugal force, the least heavy elements (oil) to remain inside the centrifuge and the heaviest ones (alpeorujo) to be dragged outwards.