we create the best oil
Harvest
Once the fruit reaches the optimal state of ripeness, it is harvested. This requires continuous monitoring in the weeks leading up to it.
At Finca la Torre, we opt for an early harvest, starting in early October and ending in mid-November. Since each variety has a different ripening date, it is possible to harvest in stages and at the ideal time for each of them. As there is no limitation in terms of the productive capacity of the oil mill, it is possible to harvest in a very short period of time.
We employ different methods depending on the type of trees, mainly using trunk vibrators, vibrators with umbrellas, or even hand-picking for the youngest trees.
Unlike other systems, large trailers are not used; instead, 300kg capacity boxes or small trailers are employed. This ensures the integrity of the fruit, its proper aeration, and reduces the time until its subsequent milling.
production
Once the olives are collected, they are cleaned and stripped of stems and leaves. It is then that we proceed to produce our exclusive Extra Virgin Olive Oils.
To obtain the purest and highest quality EVOO, we always use cold extraction. We do not use adjuvants such as talc, and we filter immediately. Only in this way is it possible to fully maintain the properties of the oil and allow its flavors, aromas, vitamins, and antioxidants (vitamin E, polyphenols, etc.) to be preserved.
For our special varieties of lemon and orange flavored oils, we use DEMETER certified fruit, thus continuing with the high-quality organic production.
