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Harvesting olives earlier and processing them with cold pressing in the olive mill within a short period of time (6 HOURS)after harvest offers significant advantages for the quality of olive oil, making it one of the best and most nutritious products on the market.

Highlights aromatic and flavor characteristics: When olives are harvested early, before they reach full ripeness, the olive oil produced is more fruity and spicy. Its aromas and flavors are more intense and multidimensional, offering a unique flavor profile with a fresher and richer taste.

Higher content of antioxidants and polyphenols: Early harvested olives contain higher levels of polyphenols, antioxidants and other nutrients that are beneficial for health. .

Natural protection against impurities and spoilage: Cold pressing (or unheated pressing) ensures that the olive oil retains its nutritional values, without its sensitive components being destroyed by heat. The cold process prevents the extraction of fatty acids and impurities that can be created by high temperatures and helps to preserve the naturalness of the product.

Increased freshness and quality: The rapid processing of the olives in the olive mill immediately after harvest ensures the immediacy and freshness of the olive oil. The time between harvest and production of the olive oil is minimal, which contributes to better preserving its characteristics and avoiding product spoilage.

Optimizing nutritional value: The short processing of olives with cold pressing ensures that the olive oil retains its full nutritional value, such as monounsaturated fatty acids, vitamins and minerals. This makes olive oil ideal for healthy diets and is a natural source of energy for the body.

Sustainable production: By processing olives immediately after harvest, storage and transportation time are reduced, minimizing the need for energy and resources, which makes the production process more sustainable and environmentally friendly.

The combined process of early olive harvest and cold pressing guarantees the production of a high-quality olive oil, full of flavor, nutrients and aromas that make it excellent for both gastronomy and health.