When the daylight fades and the darkness slips its constellation of stars, with the humidity shining on the leaves of the olive trees that characterizes our fields of Cazorla.
It is an extra virgin olive oil, which by the way of production travels in time to the nineteenth century by ancient form of collection, milling and decanting giving a pure olive juice, as it is collected under the full moon in October: It is the phase with more light, the roots grow little but the leaves are booming. Water and sap flow strongly through the trunk, branches and foliage.
In October is the first harvest, early harvesting, since the olive generates the oil molecules between July and December in most varieties, then there is a decrease of humidity in the fruit that, effectively, increases the yield on wet but not the amount of oil on dry matter. Therefore, we obtain quality, solera, tradition and modernity, which allows us to preserve the maximum quality of this oil and the highest final quality of the olive juice.
