Growing Season: A good EVOO begins with good fruit! Our groves are closely monitored throughout the growing season, ensuring proper irrigation, insect control, pruning and grove cleanliness prior to harvesting and milling the fruit.
Early Harvest: Our olives are crushed at a lower fruit maturity index. This means the olives are picked early, when they are unripe - slightly greenish in color. An early harvest yields less oil from the fruit but provides better flavor and overall oil quality, including better health benefits.
Malaxation: Our olives are harvested and immediately crushed within hours of being picked, forming an olive paste.
Decanter: The olive paste is then spun at high speeds, separating the solids (pits and fruit pulp) and fruit-water from the oil. It is then processed thru a second decanter at even higher speeds to further remove any liquid from the oil.
Filtration: The oil is then filtered to remove any tiny particles left from the fruit of the olive. This step is important because if the oil is left unfiltered, the tiny particles can cause the oil to break down faster and lose its flavor profile faster.
Testing: Finally, our oils go thru a chemical analysis and testing according to International Olive Oil Council standards at a third party olive oil laboratory. Furthermore, they each go thru a sensory analysis performed by an olive oil sommelier and expert.
Infused Oils: The natural flavoring of fruit, herb, or spice are added to olive oil after crushing to “infuse” the flavor into the oil.
Pressato Oils: Fresh fruit/herb/pepper crushed along with olives; the natural flavors are pressed together simultaneously.
Our oils are all single origin, fully traceable and extensively tested for taste, food safety and freshness. They are made without heat, chemicals or additives.
TASTE the difference!