The timing of the harvest is almost as important to ensuring great olive oil as the selection and cultivation of the olive trees. For months leading up to harvest we walk the orchards every day, knife in hand, tasting the fruit, and checking the ripeness of each tree. Striving for the perfect ratio of ripe to unripe fruit, we hand harvest our Italian trees first to capture that distinctly green, peppery, Tuscan character, while our Spanish trees continue ripening in the sun in order to achieve the fuller fruit flavor associated with the finest Spanish blends.
The same attention and care given to hand harvesting our olives continues during the process of crushing the fresh fruit. Respecting Old World artistry, we bring the olives immediately to our state-of-the-art facility where we press them in either our traditional stone frantoio mill, or our hammer mill – time tested methods which gently extract the purest aromas and flavors from the handpicked olives.