The olive varieties we grow in our orchards are mainly Arbequina, Arbosana, Chemlali, Zarrazi and Chetoui. The olives are hand picked and then taken to our mills and crushed within hours to create our oils. The extraction process starts with a first cold press. Every batch of olive oil produced is tested in our on-site, IOC accredited laboratory. Extra virgin is the highest quality grade of olive oil. Batches of olive oil not reaching CHO's chemical and organoleptic standards for extra virgin olive oil are passed to our refinery to eliminate odor, color and reduce acidity to make refined olive oil (what is known in the retail market as extra light). Pomace is extracted from the olive paste remaining after the 1st cold press. The olive oil is stored in stainless steel tanks and decanted for shipping or filtered in our dedicated filtration facility.