The Extravirgin Olive Oil is made from the best quality of biological olives, because on them will not make any kind of chemical treatment if not with Bordeaux mixture (lime and copper sulfate) twice a year.
It is obtained from olives as the peranzana, the santa caterina, the marina and the coratina. They are collected from the veraison, to ensure a low acidity (less than 0.50%) and unaltered its organoleptic characteristics.
This careful selection makes the product more appreciated on trade; finally, the milling is done in a few hours of collection to ensure unaltered the organoleptic characteristics.
The quality confirm the low yield of oil per quintal of crushed olives (from 8 to 15 liters), that it affect the final price ensuring the best quality.