The EVO oil we produce is made in the fall, between October and early November. Despite yields, we choose to press our olives while they are still fresh and unripe, using fiscoli (food-grade nylon discs on which the olive paste is spread before being pressed) for the first time on our olives to obtain our oil. Our oil is traditional; unlike modern plants, the olive paste is obtained using a granite stone mill. Thanks to this special, gentle and non-invasive mill, the olive paste is not heated as in modern plants, which prefer hammer or knife crushers. Using hydraulic presses, we obtain a pure olive juice; during pressing, the temperature is room temperature, as hot water is not added to aid extraction. Once the quality standards have been ascertained and the sensory analysis by the panel test and the Master Tasters has passed, the oil is ready to be packaged and then shipped to your home.