THE HOUSE — THE METHOD
From tree to bottle, in under 24 hours.
01
Picking by hand
No machinery, no vibrating comb: every olive is picked by hand, one at a time, to protect both the fruit and the branches.
02
Sorting
The olives are sorted the same day they are picked. Leaves and damaged fruit are removed before pressing.
03
Pressed within 24 hours
Under 24 hours separate the tree from the press. Each line is pressed at its own mill, below 27 °C.
04
Into the light
The oil is filled into bottle or pouch straight from extraction, shielded from air and light until opening.
Two mills, two legal methods
Delegated Regulation (EU) 2022/2104 reserves the term “first cold pressing” for oils obtained below 27 °C with a traditional hydraulic press; “cold extraction” covers percolation and centrifugation. The distinction between our two mills is therefore not merely a story — it is regulatory.
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