The olive tree is a finnicky species: its yield can fluctuate wildly from one year to the next.
That is why we proof-taste and blend local varieties to ensure that our olive oil is consistent in quality and quantity year after year.

Stone crushing, mat separation and other old-time milling equipment are all the rage these days. We are not impressed: stone crushing and mat separation give poor quality and sludge-tasting olive oil. We will leave milling stones to the museums. We pick and choose those modern techniques that can improve the quality of the oil and enhance its bouquet, freshness, and fruity aroma.

That’s our secret: forward-looking traditions, at their best