The harvest season commences when the olives attain optimal ripeness, typically occurring between October and November. Olives are harvested directly from the tree, ensuring that they are not mixed with those that have fallen to the ground. Following collection, the olives are promptly transported to the olive oil mill, where they undergo a meticulous cleaning process. This involves the removal of leaves and stems, and, if necessary, washing in clean spring water.

Subsequently, the olives are processed using a hammer mill, which effectively breaks down the oil-filled cells within the fruit. The resulting mass is then transferred to a two-phase system, where centrifugation is employed to separate the oil from the remaining byproducts.

This procedure is conducted at a controlled temperature not exceeding 22°C, allowing for cold pressing that eliminates impurities while preserving the oil’s polyphenols, antioxidants, and other intrinsic qualities.

Upon completion of this process, the oil is evaluated for its acidity and organoleptic attributes before being transferred to maturation tanks. The ambient temperature within these tanks contributes to the refinement of the oil, ultimately resulting in a product renowned as one of the finest olive oils produced in the heart of Sierra Mágina.