After the harvest, olives go right away to the mill. They are washed with cold water, then milled and centrifuged. So they can give the best of themselves.

The harvest begins in october and ends in the middle of winter. Thanks to fresh nights, Arbequine olive can mature.

Our manufacturing follows several steps. First, the sorting of leaves and fruits to select the best of the harvest. Then the crushing, to knead and pound fruits. Pulp and kernel are then mixed together by means of a granite grindstone.


Once we obtain dough, the real transformation is about to take place during the pressuring. Some disks of natural or metallic fibers are arranged on the others. Thanks to them, we stretch the dough from the crushing. From this, we obtain a precious liquor.

We can call this manufacturing cold-pressed because the temperature must not exceed 27°. At the end, a delicate step includes to separe oil and water thanks to a centrifuge.

In fine, we obtain an extra virgin oil which will have sudden no chemical treatment or refinery. This is a first natural juice which contains essential fatty acids, aromatic substances, A and E vitamins and some coloured pigments.