Picking olives is equal parts art as science, and is just as impactful to an oil’s final character as the growing season itself. Handpicking assures that only the finest olives are chosen and guarantees protection from destructive harvesting processes, eliminating the need for post collection recovery treatments.

The moment an olive is picked directly influences the flavor, nutritional value, and essence of the end product. That is why we harvest each tree individually, one at a time, when they are ready, and not as a grove. This single tree technique rewards our olive oil with unrivaled body, bouquet, and personality.

The harvest of unripened green olives, known as “Agourelaio”, facilitates maximum nutritional benefits and flavors. Harvesting this way guarantees maximum polyphenol content with near zero acidity, creating an anti-inflammatory, anti-oxidant oil your body can genuinely feel.

Tree to cask in under twelve hours certifies minimal olive degradation for the most aromatic, nourishing, freshest green oil possible. Living oil juiced fresh from the tree.

One cold crush is all it takes to extract the purest green oil possible. No heat, and certainly no carrier solvents ever come near our organic workshop. Just a thorough cleanse through fresh spring water, and raw pressure.

We package just like we farm, and process; by hand, and in small batches. Our single-tree method might not be cost efficient but it pledges the preservation of purity and assures acre specific origin.