Harvesting by hand is called ‘brucatura,’ and is slow, manual work taking the olives from the tree by hand, with small manual rakes, and hand-held electric power extensions to reach the upper branches on ladders. It’s based on thousands of years of method, and ensures that only the very best olives are selected, free of stains and bruises.

We have three small family olive groves on the outskirts of Viterbo, Italy, seeded with herbs and flowers, tended organically without pesticides of herbicides, and selecting only the best of our olives each year to make our exclusive cold pressed biological extra virgin olive oil is a fundamental and very special part of the process.