Nature begins its work with pollination and fertilisation. The new branches will yield the harvest. The fruit grows until autumn, which is when lipogenesis takes place: the changing in colour of the olive and the process of fat synthesis and accumulation. It is at this point we conduct analytics and random picking to determine the right balance and
proceed to harvest. Harvesting is carried out via milking techniques which avoid rupturing shoots and beating the olives.
El Poaig is the name for the piece of land where Grandma Carmen (Joaquim's grandmother) would pick olives to turn them into delicious oil in the autumn.
Temperature must not exceed 24° C at any time. The master miller determines the moment of churning according to the biological cycle of the tree since this will determine the fruitiness, bitterness and spiciness of the resulting oil. It is then centrifuged while controlling the minimum rate of injection and ensuring the maximum quality. The oil is then transferred to entirely opaque stainless steel tanks, where oxygen is extracted and noble gas, argon or nitrogen, is injected to prevent any fermentation or oxidation processes however minor these may be. El Poaig's oils then rest in the best of conditions until you order them. El Poaig is now ready for you to enjoy.