Harvesting (Used Techniques)

The olives are pressed in the newest and most modern technical equipment, same day as they are harvested, resulting in an excellent olive oil that keeps the fresh and original properties of the olives.

No filters but decantation - the use of time as a natural filter - is used during the final steps of olive oil processing. Decantation is a technique based on storing olive oil in decanters throughout three months, causing all solid substances to fall down, and resulting in an high quality oil bottled under the name of d'Oliva.

The bottling is processed on an order-only basis, providing the final consumer with a an oil that keeps its freshest and original properties.