All year
The grove
Our trees grow on south facing terraces, and some are older than the farmhouse. We prune in spring, mow by hand and leave the wildflowers for the bees.
2,400trees
11hectares
How it's made
Every bottle comes from our own trees and our own mill. This is what happens between October and your kitchen.
October to November
The harvest
We pick when the olives are just turning from green to violet. Nets go down, small rakes comb the branches, and no machine shakes the trees.
8pickers
5weeks
The same afternoon
Sorting
Leaves and twigs come out, and any damaged fruit is set aside. Only clean, whole olives go through to the mill.
Within six hours
The mill
The olives are washed, crushed and slowly mixed, then spun to separate the oil. Nothing goes above 27°C, which keeps the flavour intact.
27°Chighest temperature
6 hrstree to press
Six weeks
Resting
New oil is cloudy when it leaves the mill. It settles in steel tanks in the cool of the cellar before a gentle filter.
To order
Bottling
We fill small batches into dark glass and tins that keep out the light, and every label carries the harvest date.