Olive oil production begins with harvesting the olives. For quality oil, olives must be picked at the right ripeness stage and processed within 24 hours.
Harvested olives are washed, crushed and mixed into a paste. Then oil is separated from water and solid residues by centrifuge. The entire process takes place at temperatures below 27°C (cold pressing).
Quality extra virgin olive oil undergoes no chemical processing or refining. It is simply olive juice — pure, natural and full of flavor.