Thorough checks occur during the process of fermentation and
conservation of the olives to check that it is being done correctly; by
checking the percentage of salt in the brine, the PH and the acidity.
These checks occur twice a week in order to improve the quality and to
avoid any alterations. The olives are also checked by handling and tasting.
The oil is meticulously tested using the latest state of the art methods
to determine among other things its acidity. Finally to determine the
exact quality of the oil that will be bottled, the oil is put before an
in-company panel for a tasting quality evaluation.
