In Vale de Camelos, about 80 hectares are planted with olive trees of various indigenous and Spanish olive varieties. They are cold pressed and processed into the native top oil “Extra Virgem”.
The pressing takes place on the “Mercedes” under the olive oil presses. Modern technology removes the olive kernels before pressing, which are particularly responsible for the bitter tones in olive oil.
Subsequently, the olives are gently cold-pressed using mechanical processes. All production steps are subject to constant quality controls.
The olives are harvested manually (with a hand shaker) and collected with large nets. The barren soils ensure a low yield of excellent quality. Since 2012, the olive plantation has been converted to organic farming.