The variety of olive affects the oil’s aroma, bitterness, and fruitiness. Older trees often produce deeper, more complex flavors. And just like in winemaking, the land—its soil, climate, and altitude—gives each oil its own unique character.
The best extra virgin olive oil comes from early harvests, typically in October or November, when the olives are still green. These olives produce less oil, but the result is more vibrant, aromatic, and rich in polyphenols—natural antioxidants that enhance both flavor and health benefits. Later harvests yield more oil, but with a milder taste and lower nutritional value.
To protect the trees and olives’ integrity, harvesting is done by hand or with gentle, semi-mechanical methods. Machine harvesting can bruise the fruit and speed up oxidation, which affects quality.
Olives are pressed within 12 hours of being picked. This short time frame preserves their freshness and aroma, and prevents oxidation, which can reduce the oil’s quality.
Modern cold-pressing techniques avoid oxidation and preserve the oil’s natural aroma, flavor, and nutrients.
Light and heat decompose extra virgin olive oil over time. Therefore, we use practical tin cans – they protect the oil, are easy to store and transport, and help keep costs low without compromising on quality.
The variety of olive affects the oil’s aroma, bitterness, and fruitiness. Older trees often produce deeper, more complex flavors. And just like in winemaking, the land—its soil, climate, and altitude—gives each oil its own unique character.
The best extra virgin olive oil comes from early harvests, typically in October or November, when the olives are still green. These olives produce less oil, but the result is more vibrant, aromatic, and rich in polyphenols—natural antioxidants that enhance both flavor and health benefits. Later harvests yield more oil, but with a milder taste and lower nutritional value.
To protect the trees and olives’ integrity, harvesting is done by hand or with gentle, semi-mechanical methods. Machine harvesting can bruise the fruit and speed up oxidation, which affects quality.
Olives are pressed within 12 hours of being picked. This short time frame preserves their freshness and aroma, and prevents oxidation, which can reduce the oil’s quality.
Modern cold-pressing techniques avoid oxidation and preserve the oil’s natural aroma, flavor, and nutrients.
Light and heat decompose extra virgin olive oil over time. Therefore, we use practical tin cans – they protect the oil, are easy to store and transport, and help keep costs low without compromising on quality.