The cellar is the main room for the right preservation of the extra virgin olive oil qualities.

The oil gets to our cellar after having been in an olive oil mill where the oxygen oxide has been controlled as well as its temperature conditions along the procedure such as the mixture, the centrifuge and the filtration of the olives.Finally, the extra virgin oil is filtrated in order to eliminate all the water and the olives leftovers so none of them can interfere in its quality.

In Migjorn we have a modern cellar. All of our oils are preserved in stainless steel deposits with nitrogen injection in order to avoid the oil’s oxide as well as the light penetration and also to control its temperature in a proper way. All of them are essential elements, together with hygienic conditions, to preserve all the alimentary and healthy properties of the extra virgin oil at its maximum grade.