Harvesting 35 hectares of biodynamic certified olive trees in Catalonia.
Olives are cold pressed to obtain Extra-virgin Oil, retaining its nutritional value.
Biodynamism is a holistic agro-culture, taking the Earth as a living organism.
Biodynamic agriculture is self-sufficient: no need for chemicals & allowing soil regeneration.
- Harvesting
In November we pick up our olives on the trees (never on the floor) We collect them vibrating the tree branches
- Transport
Within the same day, we transport them to the local mill in the same village as our grove. The faster, the better quality!
- Mill
Our mill is also certified Demeter which allows us to maintain our high biodynamic standards during the whole process
- Selection
Olives are mechanically selected in order to retain leaves & keeping the best fruits only
- Cleaning
Olives are washed with water to eliminate mud or stones
- Grinding
Crushing and breaking the complete olives, (including their pits) to facilitate the separation of the oil they contain.
- Shaking
A paste is obtained. It is shaken in order to separate physically (in a natural way) the water contained in the olives from the oil
- Centrifuging
Rotating the paste at a high speed, we obtain the separation of pomace, water and oil by difference in their physical density.
- Storage
Keeping olive oil at its very best conditions is essential for its complete qualities. We chose inert materials for packaging such as stainless steel