The extra virgin olive oil that we produce is low in acidity and while having a fruity taste at the moment of pressing it changes after being bottled to a slightly more sweet, delicate flavour. It is not sieved and strained and therefor remains slightly cloudy, leaving a slight sediment in the bottom of the bottle.

The mill works in a continuos cycle,deleafing, destoning and washing the olives before beginning the pressing. All these procedures allow us to obtain the best, pure oil with a low acidity.