The single biggest difference between forgettable oil and great oil happens in the first 24 hours.
Picked green
We harvest at veraison — when the fruit just starts shifting from green to purple. Green olives give less oil but far more flavor, aroma, and polyphenols. Yield is the price we pay for quality.
By hand
Olives are taken from the tree, not raked off the ground, and moved in small ventilated crates so they never crush or ferment on the way to the mill.
Pressed cold, within a day
Processed within 24 hours, kept under 27°C. That speed and that low temperature are what lock in the peppery, living character of a real first-press oil. The result is bitter and pungent in the best way — the taste of an oil that’s still alive.