For the production of “Cinco Grados” we have brought forward the harvest of the fruit. That is, when it has a yellowish green appearance. In this way, we preserve the maximum level of antioxidants and obtain a very aromatic and organoleptically complex product. All the techniques we use during the harvest are respectful with the environment and the plantation.
This type of non-intensive agriculture preserves the health of the olive groves on our mountain estate. Which, being at an altitude of 1.000 metres, further enhances the presence of antioxidants in the final product.
The olive oil with vitamin E and this high level of antioxidants helps us to reduce cholesterol, prevent cardiovascular diseases and breast cancer, delay the aging process of our body, strengthen the immune system and have anti-inflammatory properties, among other virtues.