Olive fruits crushed into a mash by the millstone are taken into coconut-fiber bags, placed one on top of the other and allowed for collection of the oil which leaks by the weight of the bags. After a certain time of leaking, the mash is pressed without addition of any water and the “nectar” of the fruit is taken. This method is called “cold press”. Oil obtained by this method is not filtered. Oil produced by cold press method is rich in nutrients and the level of vitamin E is at maximum. This olive oil with an almost friut-juice level aroma and an antioxidant treat is best recommended raw.