Harvest
Manual harvesting took place between October and early November 2024, during the initial stages of ripening, in order to maximize both aromatic and phenolic content.
Milling
We employ a continuous cold extraction process at our mill, using equipment to reduce oxidative impact. Olives are processed within one hour of harvesting and the oil is immediately filtered.
Storage
Storage occurs naturally under inert gas (Argon) within stainless steel silos, maintained in a temperature-controlled environment of 18°C.
Number of bottles produced
11,000
Nutritional facts
|
Polifenols |
526 mg/kg |
|
Average values for 100 ml |
|
|
Energy |
3404 kJ/828 kcal |
|
Fats |
92 g |
|
Saturates |
15 g |
|
Carbohydrates |
0 g |
|
Sugars |
0 g |
|
Proteins |
0 g |
|
Salt |
0 g |
Awards
