The olives are crushed immediately upon arrival at the mill, which allows the olives to retain their full sensory potential. The extraction is carried out only by mechanical procedures, being a first cold pressed oil, at controlled temperature, which guarantees the maximum preservation of aromas, antioxidants and nutritional properties. Once extracted, the oil is filtered, thus obtaining a clean, bright and stable EVOO. This filtering allows the elimination of small particles in suspension, ensuring greater purity and a more defined aromatic profile. Subsequently, the oil is stored in stainless steel tanks, protected from light and oxygen, preserving its qualities until its final bottling, exclusively in 50 cl. bottles.