Our harvest begins in early October, just before veraison—the onset of ripening when the olives turn from green to purple. By harvesting while the drupes are still green, we capture their most vibrant flavors. The olives are gathered using mechanical shakers, immediately placed in ventilated crates, and transported to the mill to ensure maximum freshness.
Within six hours of harvest, our olives are processed in our state-of-the-art mill, located right within the olive grove. After washing, the olives are crushed and the resulting paste is malaxed at temperatures strictly below 27°C (80°F). Using a 3-phase decanter in a fully closed-circuit system, we protect the oil’s ‘noble’ components—such as polyphenols and delicate aromas—from any contact with air.
The immediate transformation of olives into oil, controlled-atmosphere storage, and custom packaging tailored to our clients’ needs ensure an exclusive service every time, delivering the absolute freshness of olives just harvested and pressed.
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