From Olive Grove to Bottle
Each harvest begins with the careful placement of nets under the trees to catch the olives. Once collected, they are transported to the press, where attention to temperature and light preserves their natural aroma and flavor. Every step ensures that the final olive oil reflects the essence of our olive grove.
our approach
Within eight hours of harvesting, the olives are transported to the press — a rapid transfer that preserves their natural qualities and ensures the ideal acidity for extra virgin olive oil.
The olives are pressed at a controlled cold temperature of 28 °C, preserving the depth of flavor and purity.
We do not filter our oil, allowing the natural essence of the olives to remain intact — which is why a fine sediment may appear at the bottom of each bottle.
Every stage, from harvest to bottling, is carefully managed, with attention to temperature and light preserving the natural aroma, color, and integrity.
The result is an extra virgin olive oil that reflects the true character of our olive grove — rich in flavor and a genuine expression of the land and the care behind it.
