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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

SHIPMENTS TO ALL EUROPE

Case of 3 bottles of different extra virgin olive oils, 2 seasoned and 1 unseasoned, 250 ml.

The lot contains:

Lluna extra virgin olive oil 250 ml

It is a more mature oil from the end of the season (mid-November).

It is a medium fruity, medium bitter and medium spicy oil, a very balanced oil.

Tasting note: On the palate you can appreciate aromas that remind us of almond and artichoke, with a sweet touch.

A soft and pleasant oil in the mouth that makes it very suitable for any dish.

Extra virgin olive oil seasoned with basil 250 ml

Recommended for pasta and salads.

Extra virgin olive oil seasoned with thyme and garlic 250 ml

Recommended for meats, grilled vegetables and poultry.

Thyme and garlic oil was awarded at the AVPA international oil competition held in Paris in 2019 "Oils of te World". It received the "Gourmet Product Diploma".

Case of seasoned oils Moon + Basil + Thyme and garlic

€34.15

Quantity

Orders in Europe are only possible by phone and email.

Attention!

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