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From Olive to Oil
Harvesting
In early October each year, our olives are hand-picked by local pickers. Early harvesting ensures the oil has a strong, piquant flavour due to the antioxidants present in early-harvested olives. Once picked, the olives are taken to the local cooperative press in Pomonte where they are pressed within 24 hours.
Production
The olives are crushed into a paste to release the oil from the flesh cells then mixed to allow small oil droplets to combine into bigger ones. The mixture is cold-pressed at <27°C by centrifugation, separating the oil from the water and solid paste. The oil is unfiltered to retain all the polyphenols and nutrients within.
Bottling
The oil is then bottled, ready for distribution.
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