The quality characteristics of olive oil not only we have to produce them, but also we have to preserve them.
The oil, after the extraction of the mill must be stored in stainless steel tanks with conical bottom shape without the presence of oxygen for about a month. I this way all residues from the olive fruit sediment. The "sludge", as these residues are known, consist of moisture sugars and proteins. It does no harm to humans but it harms oil by accelerating the oxidation.
Storing the oil in conical tank we achieve the natural purification of oil because the residues settle by gravity to the bottom of the tank. Afterwards the "clear" unfiltered oil is transfused to another stainless steel tank with nitrogen filling. Nitrogen fills in the gaps in the storage tank, thus leaving no oxygen to oxidize the oil.