The organoleptic richness

"Arbequina, Picual, Picholine, Cornicabra, Olivière... Exceptional varieties that I transform during this production period, from October to December, with precision, at their optimal maturity. Very early on, I realized that the natural physico-chemical characteristics of an olive variety, the orientation and altitude of the plantation, the irrigation method, the pruning of the trees, and the maturity of the fruit all influence the aromatic and flavor profiles of my olive juices.

I pay the utmost attention to all these factors and make the most of the mill, the crushing tool, and the extraction process to truly bring out the richness of the fruit.

We call this balance, when it's achieved, the organoleptic richness. I find this outcome so powerful..."

Alexis Muñoz