The harvest season begins when the fruit reaches optimum ripeness, usually from October to November. Once picked from the tree (never mixed with olives from the ground), the olives are transported to the olive oil mill, where they undergo thorough cleaning—first by separating them from any leaves and stems they may have, and then, if necessary, by washing them in clean water from the local spring.

The olives are crushed using a hammer mill to break down all the oil-containing cells inside the fruit. The mass obtained from the olive fruit goes to a two-phase system that is centrifuged to separate the oil from the remaining components.

This process is carried out at a maximum temperature of 22°C, cold-pressed to remove any impurities and to keep the polyphenols, antioxidants, and other natural properties intact.

Once this process is complete, the oil (after selecting its acidity and organoleptic characteristics) is transferred to the tanks. The oil is kept for a while to mature. The constant temperature of the tanks helps our oil finally become one of the finest olive oils harvested in the heart of the Sierra Mágina.