Our olives are picked when still green, when the oil will be freshest, in early November. We sort them by hand, keeping only those that are free of dents or imperfections, and transport them in hessian sacks at the end of each harvest day to the local mill, where they are washed in hot water only, without detergents or chemicals. The olives are then carefully debranched and mashed, then kneaded and cold pressed in hermatically sealed steel tanks that preserve the rich natural aromas and organic compounds. After that, the oil is separated from the olive skin and pits in a special multifunctional centrifuge and decanter, a unique process that creates pure oil without adding any water to the olive paste. This preserves the rich taste and natural aroma of the oil. Finally, the oil is stored in airconditioned, temperature controlled stainless steel tanks before we take it home and bottle it immediately, by hand.

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