The olives are picked and washed and delivered to the press within 24 hours to ensure high quality fresh Extra Virgin Olive oil.
They are then crushed and stirred at around 25-30’C. The pulp is pressed and droplets of oil form pockets that are then separated centrifugally and run into stainless steel tanks. The oil is filtered and bottled in dark glass containers for sending to the consumers.
Olive oil is sensitive to light and heat which oxidise and degrade it so it should be stored in a cool dark place. If stored correctly the oil may be enjoyed for at least 2 years