1. Right treatment of trees from the right location according to traditional knowledge, plus trees in clean organic earth (i.e. no chemical fertilizers etc.)
2. Picking the same kind of quality, healthy olive from a single location carefully at beginning of the harvest.
3. Cold pressing within 4 hours of picking olives, in hygienic conditions.
4. Correct filtration i.e. not too much to keep beneficial nutrients & not too little resulting in residue which leads to the oil becoming rancid.
5. Correct storage i.e. clean and cool in sealed steel containers.
6. Zero mixing with other oils! (common elsewhere).
7. Hygienic bottling into sterilized dark glass bottles which are then stored in a cool place away from sunlight (which the customer must also continue).
Anyone can say that they have fulfilled all these steps, but the oil will speak for itself.
