Our olives which are handpicked with the aid of rakes and nets are being shipped to the mill twice a day. Each voyage totals 2500 kgs of fresh olives of the finest quality (full ripeness and perfect health).

Upon their arrival they are spread out on the floor where they will be waiting (half a day) for the olives of the preceding voyage to pass under the millstones.

Descending from the loft through a hopper, the olives are seperated from the leaves, washed and drained on a sieve.

Upon leaving the washer, an endless screw carries the olives to the granite millstones.

They will be crushed for 30 minutes, until a homogeneous paste is obtained.

Upon leaving the millstones, this olive paste is mixed for another 30 minutes in order to group together the small olive particles.

The paste is then spread out in layers of 1 to 2 cm. onto fibre carpets ("scourtins").

It takes 30 to 40 minutes to prepare a pile which can be compared to a millefeuille composed of 5 "scourtins" with olive paste, a steel plate and so on and so forth until a height of about 2 metres is attained.

This pile is then put under a hydraulic press where a thrust of 350 kg/cm2 will be applied for 1 hour so as to obtain an olive juice of oil and water.

This olive juice is pumped towards a centrifuge which seperates the water from the oil (the water being heavier, it flows towards the exterior of the rotating cylinder whereas the oil is recovered at the centre of the cylinder).

The oil is then stored in stainless steel vats where it will decant before being bottled. And you will then have the pleasure of finding it in the shops of our retailers.