For the production of this olive oil of the highest "Extra Vergine" quality, only olives from organic farming are hand-picked and delicately cold-pressed within 48 hours at the oil mill. This allows for an olive oil with lower acidity and less bitter substances. Quick pressing also ensure the oil will become milder and more aromatic as it ages. The extracted olive oil is then refined in stainless steel tanks at a temperature of 13 - 15° C, and left to clarify naturally. When bottled, the high quality oil is not filtered so as to preserve all the delicate aromatic substances.