Great oil isn’t made in the bottle. It’s protected at every step from the tree to the cork. Here’s the whole journey — nothing skipped.
1. Harvest
Late September into December, picked from the tree by hand and small mechanical aids, never gathered off the ground. Olives go into small ventilated crates and straight to the mill.
2. Crushing
At the mill, the olives are defoliated, washed, and crushed into a paste — skin, pulp, and pit together.
3. Malaxation
The paste is slowly mixed in the gramola at a controlled temperature under 27°C. This is where a miller’s skill shows: oxygen, time, and temperature all balanced to protect flavor and polyphenols.
4. Cold extraction
Separated by horizontal centrifuge — lower yield than water-heavy systems, but higher antioxidants, more intense fruit, and less waste.
5. Filtration & bottling
Filtered immediately to remove the suspended matter that causes oil to deteriorate, held in temperature-controlled stainless steel, then bottled with care. All in Calabria. Always.