When mature the olives are hand-picked between the end of November and the end of February. Once washed the olives are taken into the mill where they are crushed and made into a paste. Here, the paste spread and then placed into the press .Where the paste yields oil and vegetable water. The mixture is passed through a rapid centrifuge system in order to separate the Virgin Olive Oil from the vegetable water. This is an olive oil with a taste, smell and color which is perfect, the product classified as olive oil is obtained with a pleasant aroma, a smoother taste and a golden color.