The harvesting time and method are important and determine the olive oil's quality. For our olive oil, we opt for a trade-off of quality over quantity. Harvesting green unripe olives early in the season gives us little olive oil but it's full of polyphenols (antioxidants). Late harvesting of overripe olives yields more olive oil, but of lower quality, due to lower amounts of polyphenols.

We harvest the olives by hand in the traditional method used since antiquity. This is a tough and labour-intensive task. We use special equipment to gather the olives clean and undamaged. Damaged olives, like other fruits, oxidise when their skin is bruised, and lower the quality of the olive oil.

Next, our olives are packed into eco-friendly jute sacks. Jute is a 100% natural and durable material. Then, the olives are transported quickly to the olive mill where they will be pressed almost immediately.

In the olive mill, our olive oil is freshly produced exclusively via first cold press to guarantee high quality and rich flavour and aroma. There, the olives are washed and forwarded to a steel crusher which crushes them into olive paste. In each tank, the olive paste is grinded by rotating steel blades to allow the olive oil droplets to bundle together. Then, the olive oil is separated via centrifugation from the pomace waste (olive flesh, skin and pit) and water. Next, our olive oil is stored in stainless steel tanks before bottling.