Directly after pressing, the oil is stored in specially built steel tanks were two natural processes take place.

• Decanting:

The bottom of the containers are concave, to allow leftover particles still in the oil to settle down.

• Maturation:

By the procedure of decanting the oil reaches its state of optimal ripeness, before being bottled. Steel tanks protect the olive oil from light and atmospheric influences that may cause quality losses. Colour and taste alterations are thus impossible.

Bottling and packing

Dispatching takes place in dark tinted glass bottles or non corrosive sheet metal containers, in order to avoid quality losses here as well.