Our extra virgin olive oil is sharp, earthy and full of anti-oxidants

Its quality comes from the richness of the land itself and our own careful selection of harvesting, milling and bottling processes.

The proximity to the sea influences how and when we harvest, and adds a sharpness to the taste of the oil.

The sediment that we choose to not filter out is rich in polyphenols. As well as having anti-inflammatory properties, polyphenols have been found to reduce the risk of chronic illnesses such as cancer and diabetes.

Our agricultural ethos

Our approach to the farm has been learned organically over the years. Through a process of intuition and learning from local customs we have married production efficiency and quality assurance with regenerative practices.

We leave our groves fallow for the most of the year, cutting the grass only once at the start of the summer as it is a fire hazard and again at the end of summer in preparation for the harvest.

This allows the micro and macro environments of our land to thrive unconstrained, thus keeping the trees healthier.

The harvest itself is, fundamentally, a moment for family and friends. We pick with a team of local experts, Italian family and friends from the UK. We strongly believe in the tradition of the harvest as a moment to come together to revel in the gifts from the earth.

We harvest at the very beginning of October. This is earlier than most as we strive for quality over quantity. The olives we pick are mostly unripe, which ensures the low acidity content and exquisite taste of the oil.

Picking early also diminishes the effect of the olive fly; “La Mosca”, which lays its larvae in the fruit. As we do not use any pesticides we must pick early to mitigate the damage caused by this pest.

A day-in-the-harvest

A day of harvesting begins at 8am. The team is divided into “squotitori”, who use pneumatic combs to rake the olives off the trees, and those whose responsibility is ensuring the nets are well placed before the raking starts and who bag the olives up once the raking has ended.

Efficient team-work ensures the “squotitori” are constantly raking. Once the nets have been placed under one tree and the raking has begun, a second net is placed under an adjacent tree.

Around 4pm the harvesting has ended for the day, yet the day is far form over. The olives are taken immediately to the mill to be pressed. Olives must not be left in their bags overnight as they ripen quickly.

Once the mill has pressed the olives the oil is taken home in tanks and decanted. The day can sometimes end at 11pm.

  • Our oil can last up to six months if kept in a dry, cool place away from direct sunlight. However, once a bottle has been opened the sediment, that is full of healthy polyphenols, can begin to oxidise, giving the oil an acrid taste. This is not harmful, simply less tasty, so we recommend you consume a bottle within three to four months of opening.