what makes us different

Use Innovative Process to Harvest the Premium-Grade EVOO with the highest levels of Polyphenols.

Educate and advocate for high polyphenolic Extra Virgin Olive Oil for its vast and exponential health benefits by providing our oil to universities for research and using existing research and data.

The health and sustainability of people and by extension, our planet by practicing purely natural and pesticide-free processes for our products.

The health and sustainability of people and by extension, our planet by practicing purely certified organic and pesticide-free processes for our productss

Oiling and Malaxation

Our olive mill is modern with the latest technology (2 phase) cold press.
Once the harvest begins, the harvested olives are taken to the oil mill for oiling the same day at least 2 times per day so that the olive fruit is fresh. The total process of harvesting of all the trees and olives in our olive groves takes between 2-3 weeks. In the first phase, leaves and branches are removed.

What distinguishes and ultimately results in the production of EVOO high in polyphenols is the temperature and duration of malaxation which must be closely monitored by an expert. Any deviation from the protocol greatly affects the levels of polyphenols.

A 2-phase extraction system clearly favors higher phenolic concentration because the basic nutrients are not drained by the repeated pressures, the temperature, or the filtration of the EVOO, resulting in a very clean, superior quality and nutritious and antioxidant olive oil.

The aim is to minimize the alteration of the taste and the original properties of the fruit as much as possible, and therefore ensuring the maximum nutritional and therapeutic levels of the final product (highest polyphenols and other natural antioxidants beneficial to health, such as: vitamin E (alpha-tocopherol), hydroxytyrosol, oleocanthal, etc.)

Storage

Bottling: The oil is bottled in dark and non-transparent bottles and stored at temperatures of 15-17 degrees Celsius in the same warehouse as the tanks.

Packaging: In cartons that meet all the conditions certified for food carriers.

Storage: In stainless tanks and if it is not bottled immediately, we remove the oxygen to keep the olive oil intact - pure and the acidity does not increase, plus it gives it a longer shelf life. Storage temperatures are 15-17 Celsius.