The making of….

The brief but intense journey of our Olive Oil…

Typically the harvest of our Olives takes place in October. Each year the exact harvest days changes and can be predicted only few days before it happens. Is the wise knowledge of how the olive maturation evolved thru the spring and summer season and the close observation of the fall weather which lead us to decide when the the olives are ripe to perfection and ready for collection.

After an accurate inspection of each individual olive tree, the decision is taken to which one will be harvested for making the best and unique olive oil. Only the best fat and juicy olives are chosen for delivering our Oil.

Olives are hand-piked or when possible, with the help of a comb large enough to remove the olives and not the leaves. Thus Olives fall into large nets which facilitate their transfer to large jars. During this process a careful visual inspection ensure that only the best olives and perfectly preserved olives woll be retained for the press. This delicate process ensure the cleanness and purity of our olives which will arrive to the press ready to be transformed into olive oil.

To produce our unfiltered Olive Oil, we press the olives mechanically, cold at aoround15 degrees Celsius. In average our juicy olives have a yield ranging between 11 and 13% making this product even more valuable and precious.