The full, fast, healthy and successful fruitification of our olive trees is accomplished through the most contemporary and effective formulations dictated by biological cultivation rules for their sprinkling and soil fertilization. The continuous enrichment and oxygenation of the ground is constantly being succeeded via the fragmentation of olive tree branches and the excavation on the surface of the soil.


With the help of numerous and experienced personnel, yet without the use of internal combustion engines to avoid waste, the harvest starts in October. The healthy immature green olive fruit is placed in perforated containers of 20 kilos where the fragrance and the taste are being perfectly preserved. Hence, daily it is transferred to a modern, exclusively biological oil mill.