Olive oil extraction is the technique that studies the development, extraction and storage of oils. Only 2 hours after the start of the day, the first games of olives arrive at the mill, where the “master mill” makes a first visual inspection of the condition of the fruit, making sure it is healthy and good looking both outside and inside. It is then processed in the clening plant to separate the olive of possible impurities such as leaves and branches, by a cyclone that blows, moving to its subsequent storage in stainless steel hoppers and immediate processing. The milling and churning is performed with temperatures below 21 ° C, with a very short shake in order to conserve all fruity aromas and flavors that are transmitted to the fruit juice, our oil.