Extra virgin olive oil is produced from olives that are in the best possible condition, harvested at the best possible moment, and pressed only by mechanical means and without heat.

The resulting oil is tested locally by the International Olive Oil Council, with chemical analysis and organoleptic tests, to determine if it is truly extra virgin olive oil, pure-tasting and free of all possible defects.

We will strive, year after year, to ensure that our olive trees produce healthy olives so we can press them at the precise time in order to obtain extra virgin olive oil of the highest quality.

We do not use any pesticides, herbicides or toxic products – nothing of the sort – basically we do not set out to kill anything. Only organic manure and fertilizers are added to our trees.

The time from when the olives are harvested to when they are pressed is of vital importance. The shorter the time the better.

When the olive is hanging from its branch, it is receiving nourishment from the tree. The moment we pick it, the process of oxidation begins. The olive will remain fresh for an hour or two, but the longer it is left to oxidize, the more you can tell in the flavour of the olive oil.

It is our continuing aim to grow the finest olives and produce quality extra virgin olive oil to be certified by the International Olive Oil Council.