Olive oil is almost the only oil that can be consumed exactly as it is obtained from the fruit and which, when properly handled, keeps all the flavours, aromas and vitamins of the olive unchanged.
Olives have been grown and pressed on the Estate for over 100 years, producing consistently award-winning extra virgin olive oils.

Harvesting
The area's perfect weather conditions, sunny cold winters and very hot summers, mean that the trees produce olives of exceptional quality.
Optimum farming conditions are created so that the fruit produces good oil. Proper handling of the fruit at each stage of the process, from picking to pressing, is key to the quality of the oil. Harvesting is carried out only when the olives reach the right stage of ripeness and maturity. An early harvest will capture the full aroma of the olive and the delicate taste of young fruit.

The mill at work
When the fruit arrives at the mill at the heart of the Estate, it is first classified by variety so that each one can be handled separately. The olives are cleaned and then cold pressed. All this is done on the day that they are picked to avoid any possible fermentation taking place. Our official Master Taster (Catador) tastes the oils and selects only those which are perfect in every characteristic.

Storage and bottling
The oils are stored in a controlled atmosphere in the cellars at our mill. This atmosphere prevents the oils being affected by light, temperature fluctuations and oxidation. This keeps all the oils' natural original qualities and characteristics intact.
Just before bottling, our Master Taster selects the best oils from the different varieties of olives, using a method which has been handed down unchanged through generations and which creates well-balanced oils full of delicate aromas.
Bottling is carried out on the Estate in hygienic conditions in a neutral atmosphere using the most modern equipment. Each bottle is cleaned and, before it is sealed, the oil is isolated from the oxygen by a layer of nitrogen. This guarantees that the oil retains all its beneficial qualities and characteristics until the bottle is opened by the consumer.

Shipping
Before it is shipped, each consignment is tasted and analysed by an independent, European certified laboratory and the result is sent to the customer.
Total traceability and our stringent quality standards mean that consumers in more than 20 countries around the world can enjoy the original taste of freshly pressed extra virgin olive oil.