Harvest and milling period: from the end of October to the end of November.
Time from harvest to milling: 24 hours / 36 hours.
Milling method: Continuous cycle biological processing, with hammer crusher and centrifugal decanter that does not require the oil to pass through the separator. Cold extraction.
Color: green with yellow reflections.
Acidity: the collection and pressing of the olives carried out in a timely manner allow to obtain an oil with a very low acidity (0.2% – 0.4%).