Olive oil extra virgin category obtained from olive fruit varieties described below, by mechanical or other physical alterations that do not produce oil, preserving the flavor, aroma and characteristics of the fruit that comes. D.O. Oil Navarra, Navarra aceitunas.El oil is extra virgin olive oil, obtained at least 90%, Arróniz varieties (native), Arbequina and empeltre, being able to admit up to 10% of other varieties. From the organoleptic point of view, oil is a balanced profile and complex, with a high intensity of fruitiness (> 3), which has an aroma with shades ranging from olive green spices and ripe olives. The taste is between light and medium sour and spicy, with hints of artichoke (Arróniz), banana (Arbequina), or sweet almond (empeltre). The collection, exclusively from olives flight from the tree is done either by traditional methods of milking, shaking or vibration, spreading blankets on the floor to prevent deterioration of the olive and contact with soil, or harvesting machine. The collection period runs from October to mid February, commencing with Arbequina and ending with Arroyo, being custom collection with maturity indices between 3.5 and 4, except for the Arbequina that collects more green. The transport system for olive oil mill is provided in bulk, in boxes or rigid containers of limited capacity, or trailer, so as to prevent damage or deterioration of the fruit. It is prohibited to carry in bags produced by the deterioration in the fruit. To avoid the fusty, the olive is crushed within forty-eight hours.