From branch to bottle

Freshness is a race we choose to win.

Every step is designed to protect what already exists inside excellent fruit: aroma, flavour, colour, and polyphenols.

01
Harvesting
Olives are hand-picked at dawn, when the fruit is coolest and the oils are at their most stable.
02
Washing
Leaves and dust are rinsed away in cold water within the same hour the fruit leaves the tree.
03
Sorting
Every batch is graded by hand. Only sound, unbruised fruit continues to the press.
04
Cold Pressing
Crushed mechanically below 27°C — no heat, no solvents, nothing that would cost the oil its polyphenols.
05
Extraction
The paste is separated by centrifuge, releasing a dense green oil in its first and only press.
06
Filtration
Lightly filtered for clarity while keeping the character and aroma of the fresh press intact.
07
Bottling
Filled into UV-protective glass and food-grade PET under nitrogen to keep oxygen out.
08
Packaging
Sealed, batch-stamped and boxed for the journey from our grove to your table.

Harvesting