The Method
From the tree to the bottle, in hours.
No shortcuts, no compromise. The method has not changed since 1947 — only the hands that carry it.
- 01
Hand-picked
Harvested by hand in early October, while the olives are still green — when flavour and polyphenols are at their peak.
- 02
Pressed cold
Cold-pressed within hours of picking, never above 27°C, so nothing of the fruit is lost to heat.
- 03
Nothing added
No additives, no solvents, no blending. Only olives, pressed clean.
- 04
Sealed in dark glass
Bottled in 500 ml dark glass that shields the oil from light — a collectible object, not a commodity.
- Acidity
- < 0.2%
- Extraction
- < 27°C
- Harvest
- Early October
- Format
- 500 ml
The result is an oil that tastes of the place it came from — bitter, green, alive.