The olive harvest takes place during October and November, using only hand rakes and canvas placed under the tree. During the day the olives are placed in special plastic crates and transported to the mill at evening. Olives are cold pressed by centrifugal method in a continuous cycle. During the period of 24 hours, the oil is delivered to the basement and placed in stainless steel barrels.

The ambient temperature where the oil is bottled and preserved in dark glass bottles is constant around 18 ° C, with no sunlight.

All 6 species undergo chemical analysis and have the following characteristics: free fatty acid lower than 0.8% AcOlei and peroxide number less than 10 meq O2/k.