Freshness, measured in hours.

From grove to protected storage, every stage is designed to preserve freshness, aroma and the olive’s natural protective compounds.

Hand-picked olives are defoliated, then washed with natural mountain water.

Gentle modern crushing and malaxation strictly below 24°C, under nitrogen-controlled atmosphere to prevent oxidation.

Centrifugal decanting without excessive water preserves polyphenols, oleocanthal and vitamins.

Natural static decantation followed by cellulose sheet filtration delivers brilliant clarity and sediment-free long life.

Temperature-controlled stainless-steel vats hold each lot under inert gas until bottling.

< 6hHarvest to extraction

< 24°CCold extraction

≤ 0.20%Free acidity

Naturally rich in polyphenols