Olive oil is the only oil that can be called a natural product because it contains no preservatives or additives. It is a 100% pure fruit juice.

The harvest: From the end of October the olives begin to turn from green to black passing through purplish. This is when the harvest begins. Traditionally picking is done by hand, it is sometimes mechanized. Only olives harvested from the tree or from nets are authorized.

Selection: We select from our partners exclusively the piccoline variety (appellation in Algeria and the Maghreb: Chemlal). It is a variety that gives a particular taste to olive oil.

Reception: The selected olives are transported in boxes or put in boxes quickly (within 24 hours) to our mill. The presence of the boxes allows us to keep the traceability of the selected olives.

Weighing: The olives are then weighed.

Stripping: The olives are then stripped, that is to say, the olives are separated from the leaves.

Washing: Then the olives are washed with a jet on a treadmill. Grinding: washed the olives are then ground to obtain a paste. Kneading: the paste obtained will be kneaded to extract the first natural olive juice. During this phase, the dough will be separated in two: olive oil and the vegetable water. The vegetable water will be recycled. To find out more, consult our page An ecological approach Filtration: the last particles present in the olive oil will be filtered and our olive oil can finally be bottled. Bottling: is carried out by our teams of conditioning.

Our olive oils are distributed through our network and among our partner shops. To find out where to find us, see our Partner Shops page.

View our manufacturing process (movie).