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Our olives are transported in plastic crates to preserve their quality and are then taken to a nearby mill within two hours of picking, in order to maintain their distinct nutritional characteristics. The olives are immediately cold pressed and malaxed less than 20 minutes in order to preserve their fruity and spicy flavor and distinct aroma.
Our Extra Virgin Olive Oil is stored in small stainless steel tanks with nitrogen (N2) gas feeding equipment and cooling jacket coverage to maintain temperature stabilization and preservation.
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