3. Reception

The reception is performed in an enclosed courtyard, where the olive, stored in boxes of 400 kg and separated by its origin, is waiting its turn to enter the production chain. To ensure the quality of its extra virgin olive oils, between the reception and milling process, no more than 6 hours go by.

Once the fruit is separated from the leaves by the separator, olives are weighed, selected according to its origin and samples are taken, so as to make easier its traceability and analysis. From there, they have the branches removed, and subsequently, they go to the washer where the olives are washed to remove any dust and mud they may have.