Selecting only the very best ripe olives by hand on a cold January afternoon, ensuring that only the best are chosen for our new olive tapenade; olives that are free from bruises, stains, and imperfections. Harvesting by hand is called ‘brucatura,’ and is slow, manual work sometimes with small manual rakes or hand-held battery power extensions to reach the upper branches.

Choosing only the best of our olives each year to make our exclusive cold pressed biological extra virgin olive oil is a fundamental part of the process, which includes this very late harvesting for our new olive tapenade. At this stage the olives are black, incredibly smooth and rich in taste, which creates a soft full pulp perfect for tapenade, which is one of the new products we are releasing later this year.