Enjoy 15% off your first order
Loading page…
From branch to bottle
Every step is designed to protect what already exists inside excellent fruit: aroma, flavour, colour, and polyphenols.
Olives are hand-picked at dawn, when the fruit is coolest and the oils are at their most stable.
Leaves and dust are rinsed away in cold water within the same hour the fruit leaves the tree.
Every batch is graded by hand. Only sound, unbruised fruit continues to the press.
Crushed mechanically below 27°C — no heat, no solvents, nothing that would cost the oil its polyphenols.
The paste is separated by centrifuge, releasing a dense green oil in its first and only press.
Lightly filtered for clarity while keeping the character and aroma of the fresh press intact.
Filled into UV-protective glass and food-grade PET under nitrogen to keep oxygen out.
Sealed, batch-stamped and boxed for the journey from our grove to your table.
