Oil extraction is carried out on the same day of harvesting to reduce the olives oxidizing to the strict minimum. The olives are exclusively picked by hand.
Once the oil obtained, non-filtered, is stored for four weeks. The sedimentation of the pulp leads not only to a natural filtration, but also, allows the aromas to be fully unveiled. The oxidation rate rises with time, it is recommendableto to use the oil within the year following harvest.
Keep out of the light and humidity, by storing it in a dry area, at room temperature. In cold weather, olive oil congeals below 17°C. This phenomenon does not affect the quality of the oil. Once heated to temperature above 17°C, the olive oil becomes liquid.