The trees- being some of them more than 500 years old- are constantly surveilled. Once matured, the recolection is made with great care, trying not to jeopardize the quality of the future oil. Strokes or cuts in the olive would accelerate the oxidation process or even fermentation of the olive, with disastrous consequences on the quality of the oil.

Posteriorly, the olives are moltured on cold in extremely clean conditions. Low acidity is an essecial factor for the oil to be more flavorous and better tasting. To obtain a litre of this oil, ten from twelve kilos of olives are necessary.