Time is an ally... but also an enemy. From the moment the olive is picked to the moment it is transformed into oil, every hour counts.
Why? Because an olive begins to oxidize as soon as it is separated from the tree. The longer it waits, the more it loses freshness, intensity, and quality.
That's why we choose ultra-fast processing: within 6 to 12 hours maximum after harvesting. This responsiveness prevents any fermentation and guarantees an oil with a pure, flawless taste.
As a consumer, you don't see it, but this logistics is demanding: it requires perfect coordination between the harvesting team and the mill. This race against time often makes a big difference.
