Harvesting is done entirely by hand, since it is a variety of early olive trees, to better preserve the organoleptic properties and takes place between the last ten days of October and early November. Olives are crushed with a cold pressing within twelve hours of harvesting, without water addition, in modern stainless steel implants with centrifugal extraction. The obtained oil is of green color, with golden reflections and has an intense fruity aroma and an acidity within 0.2%.
The result is an excellent product with a sweet, enveloping taste, a niche product for true connoisseurs; used raw, gives flavors to the traditional dishes and dishes of Mediterranean cuisine. Extra virgin olive oil Liiga has limited production and is on the market in milk, 3, 5, 10 and 25 liters, and in elegant bottles of 250,500 and 750 ml.