When the Torres festivities end, towards the end of September, the 634 cooperative members of Santa Isabel began to examine precisely each of our olives to see which trees will be harvested first, where the most advanced olives are and when we can start with the harvest.

In mid-autumn the cooperative opens its doors and begins the season for which we have been preparing throughout the year:

The collection. Each farmer with his family collects the fruit of his trees – to make Señorío de Camarasa only the olive of the tree is used, what we call flight olive – and, every day, at sunset, he takes the harvest to the cooperative of Santa Isabel where José and Paco receive each batch, weigh it and eliminate the leaves that come with the fruit.

It immediately goes to the mill supervised by Manuel, our master miller, and after grinding it mechanically, the bone and skin are separated from the fruit that will give rise to the oil thanks to a respectful centrifugation process. Our team of millers works in shifts to cover 24 hours a day and that no olive passes more than 24 hours from the time it is picked until it becomes juice.

We already have the unfiltered or branch oil that is so fashionable today.

To put it on sale our cooperative filters it thus ensuring its best conservation.