The OSCC Cooperative has strict quality standards: it only handles olives harvested directly from the trees that are carefully controlled over the year and fall within a circumscript area. The olives must be sent for pressing the same day.
The oil is extracted by means of centrifugation at room temperature.
The resulting extra-virgin olive oil is rich green in colour and has a lovely tangy flavour, low acidity and is rich in polyphenols (anti-oxidants) meaning it has a long shelf-life.