Our centenary olive plantation provides us with Picual olives, the variety with the highest content of antioxidants. That’s why we pamper it as it deserves, while also respecting the surrounding fauna. 

We harvest the fruit very carefully, starting at dawn and ending at 12 noon to avoid the hottest hours. In this way we avoid overheating the fruit, which would damage the quality of our olive oil. 

In addition, we discard any olives that have had contact with the soil to maintain a very low level of acidity.