To safeguard the environment’s biodiversity and our planet’s future, we respect our trees using polyconic pruning and fertilizing the land with the recycled water naturally present in our olive grove and the discards from the pruning process. The weeds and wild grasses which grow around the trees are left free to grow and at the appropriate time are manually removed and also used to enrich the soil. This natural and organic fertilization decreases the loss of water from the soil, reduces pollution, and prevents the depletion of natural resources. The pomace and pits, which are the byproducts of olive oil making, are transformed at our farm and used as fuel; a photovoltaic system that allows for this production and the use of clean energy. Organic farming aims to incorporate organic matter into the soil, it must reduce both CO2 emissions into the atmosphere and the accumulation of CO2 in the soil.

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The olive harvest usually starts during the first 2 weeks of October. The olives are brought to our farm’s private mill and pressed immediately. The production of the extra virgin olive oil is controlled and analyzed and the oil is preserved immediately after milling in steel vats. These temperature-controlled steel vats keep oxygen out and keep the oil in perfect condition until the moment of bottling. This system allows for the highest level of quality and ensures that the oil’s precious elements, like antioxidants, which are naturally found in extra virgin olive oil, are totally preserved. Antioxidants are responsible for the wonderful bitter and spicy notes in our extra virgin olive oil. Many scientific studies have proven the health benefits of extra virgin olive oil. It should always be on everyone’s table. It is the quintessential condiment of the Mediterranean diet (UNESCO heritage).