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Our olive oil starts its life not in the bottle or after the olive pressing but at the root of our trees. Our family gives particular care to the entire extraction process from the tending of the orchard to the bottling of the oil, opting for quality rather than quantity. Our process of extraction is true to the origins and art of olive oil making and we will continue this millenary tradition for you to enjoy at the table.
Production of extra virgin olive oil starts with the peculiar caretaking of our olive orchards. Nothing is neglected since the start. The olive harvest begins in October, when the olives are still green, up until the end of December when the olives reach their ripeness and are black in color. The olives are hand harvested to avoid bruising and other damage caused by mechanical harvesters. As the olives arrive at the olive mill they are immediately cleaned and washed to remove any debris before being crushed. The resulting olive paste from the crusher is subsequently uniformly mixed and its oil extracted. This extra virgin olive oil remains cold extracted and unfiltered to preserve its raw qualities and stored in temperature controlled stainless steel tanks until bottling.
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