Once we obtain the final product, we do not overlook its conservation. The latter plays an essential role in maintaining the product characteristics that were carefully obtained. Therefore, the olive oil is kept in stainless steel containers and stored in a temperature-controlled environment. We can start the bottling process only once authorised laboratories have carried out physico-chemical and panel tests and certified our compliance with the quality parameters required by law. The packaging of the oil happens in either glass bottles or tinned bottles and tanks. Thanks to this process, the olive oil has all the organoleptic, nutritional and physico-chemical properties of an extra virgin olive oil.