Picking of the Fruit and Transport to the Mill
Most picking is done by hand to avoid harming and cut the olive. Oxygen is not allowed into the fruit and acidity is kept very low (< 0.30).
The Réception and Cleaning
The reception and cleaning of olives
is key to obtain the best quality oil. We give a special attention
to the collection of olives and make sure that fresh olives come to the Mill
in excellent conditions.
The collection of the olives is made on a daily basis. All lots are checked before the reception according to HACCP system and must respond to our quality criteria to be declared good for production (no bruises, no cuts to avoid accelerated fermentation of the olives).