We harvest all olives ourselves by hand and have them pressed within 24 hours. This is the only way to ensure the supreme quality we stand for.


We harvest our olives early in the season in October, before the fruits are fully matured, in order to give priority to the quality and not to the quantity of our olive oil. The timing of the harvest ensures that the olives contain the maximum amount of unsaturated fatty acids, which are highly important for our health.

These are said to help reduce cholesterol, help lower high blood pressure, reduce the amount of insulin required by diabetics and even guard against the risk of certain cancers. It is also said that high-quality low-fat oils slow the cell-aging process.