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This allows us to avoid washing the olives. Washing the olives harms the oil that will be obtained for several reasons: the olive swells with water, the water harms the phenols in the oil, there may be microorganisms that pass through the water to the olives and the oxidation process is accelerated.

It cannot be forgotten that in the autumn, unlike most farmers, we no longer throw chemicals on the tree, in fact, we only throw copper in the spring. Therefore, since the olive appears on the tree, no chemicals are thrown on it. If anyone is afraid that the olives, if not washed, could carry any dirt, they should bear in mind that at the end of the oil extraction process the paste is centrifuged at many revolutions and thus the oil is separated from any impurities that may be present. After harvesting the olives with the vibrator, the olives are transferred to a trailer that has a grid with small holes to sift the olives and remove any small branches and some leaves that may be present.

Next we move on to the mill. Here the first step is to separate the olives from the leaves that have remained.
This is done with a blower that makes the leaves fly away and the olives, being heavier, fall. This process is a little dirtier and for this reason we do it in the reception area outside, in front of the mill.

Then the olives are taken to the mill. There the first step is to pour them into a knife grinder. This grinds everything and turns it into a paste.

It cannot be forgotten that in the autumn, unlike most farmers, we no longer throw chemicals on the tree, in fact, we only throw copper in the spring. Therefore, since the olive appears on the tree, no chemical products are thrown on it. If anyone is afraid that the olives, if not washed, could carry any dirt, they should bear in mind that at the end of the oil extraction process the paste is centrifuged at many revolutions and thus the oil is separated from any impurities that may be present. After harvesting the olives with the vibrator, the olives are passed to a trailer that has a grid with small holes to sift the olives and remove the small branches and some leaves that may be present.

Then we move on to the mill. Here the first step is to separate the olives from any leaves that may be left.

This is done with a blower that makes the leaves fly and the olives, being heavier, fall. This process is a little dirtier and for this reason we do it in the reception area outside, in front of the mill.

Then the olives are taken to the mill. There the first step is to pour them into a knife grinder. This grinds everything and turns it into a paste.

Who we are

Our Oils

First-pressed extra virgin olive oil

and cold-pressed, 100% Arbequina olives.

Who we are

ORGANIC AND BIODYNAMIC EXTRA VIRGIN OLIVE OIL

Name: Seasoned oil case Thyme and garlic + Pepper and cayenne + Rosemary
Price: 38 EUR
Availability: InStock

SHIPMENTS TO ALL EUROPE

Case of 3 bottles of different seasoned extra virgin olive oils of 250 ml.

The case contains:

Extra virgin olive oil seasoned with thyme and garlic 250 ml

Recommended for meats, grilled vegetables and poultry.

Extra virgin olive oil seasoned with pepper and cayenne 250 ml

Recommended for pizza and pasta.

Extra virgin olive oil seasoned with rosemary 250 ml

Recommended for meats, grilled vegetables and poultry.

These 3 oils were awarded at the AVPA international oil competition held in Paris in 2019 "Oils of the World". They received the "Gourmet product diploma".

Seasoned oil case Thyme and garlic + Pepper and cayenne + Rosemary

€38.00

Quantity

Orders in Europe are only possible by phone and email.

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