The freshness of the oil is our flag, and to make a fresh and vibrant oil you need to collect the olives and bring them to our mill within 5 hours of harvesting and press them immediately. In simple words, this is our recipe so that the "olive juice" of San Basilio is remembered fondly. We have called this system of collection, selection and fast pressing FAST PRESS®: fast pressing for maximum freshness.

The San Basilio oil mill was designed based on the company's specific technical requests. This is to ensure the fruit is processed to perfection and to scrupulously monitor its evolution during all phases of the process. Below are some of the precautions taken during processing.

1. Crushing within five hours of harvesting with a "double-stage" mill. A necessary reduction in friction, for true cold working;
2. Processing of the olive paste: once again at a controlled temperature with an antioxidant system according to the strictest rules of cold pressing;
3. Oil extraction by centrifugation;
4. Product storage: at a controlled temperature and antioxidant system in food-grade stainless steel silos;
5. Bottling with antioxidant system in sterile environment.