Great olive oil starts long before the press. Every step, from choosing the fruit to separating the oil, affects the flavour and goodness in your bottle. Here is how we do it.
1. Fruit selection
Only sound, unbruised olives at peak ripeness are graded by hand. Over-ripe or damaged fruit never reaches the mill.
2. Harvesting
Olives are carefully handpicked at the perfect time to ensure only the finest fruit reaches you.
3. Washing
The olives are thoroughly cleaned with water systems to remove every trace of dust, leaves and impurities.
4. Grinding
The clean olives are crushed into a paste using modern stone-mill techniques that preserve their natural aroma and nutrients.
5. Malaxation
The paste is gently kneaded under precise temperature control. This slow mixing lets tiny droplets of oil come together, bringing out the fullest flavour.
6. Extraction
Finally, the oil is cold-extracted with modern machines, without heat or chemicals, capturing the purest essence of the olives.
