Olives in our olive groves are harvested by hand at optimum ripeness. In the olive groves the autochthonous Istrian Belica prevails, the varietal range is completed by Maurino, Leccino and some other olive varieties, as well as the indigenous Štorta which is excellent for table olives debittered in brine.
On the same day the undamaged fruits are processed in the most modern oil plant at a temperature lower than 27 degrees Celsius and solely by mechanical means under strict rules for processing olives from organic production. After processing, the olive oil is filtered to remove the last residues of solid particles and water.