OUR HARVEST
our olives are hand-harvested, pressed within a few hours and sustainably grown without pesticides, fertiliser or added sulphites
In early October we start the harvest. The olives at this time yield less oil as they are not overly mature, but have an incredibly high concentration of polyphenols as well as very low acidity.
Once harvested the olives are taken to the oil mill within a few hours and cold pressed. After the pressing process, the extra virgin olive oil is immediately stored in air-tight stainless steel tanks until ready to bottle.
