In mid October to early November the harvest begins as the fruit is perfect for picking and it is at its early stage of ripening. Although an early harvest yields less oil, we look at quality and not quantity. When the olive is not fully ripe, this is when they possess an incredibly high concentration of polyphenols along with very low acidity. With the large number of trees on the estate we consistently maintain a significant production level.
Once picked they are immediately transported to the mill for processing all within 3 to 6 hours from harvest. This ensures the oil extracted is of the finest quality. The oil is extracted by centrifugation, fully automated with rigorous temperature and hygiene controls.
We control all aspects of the process: from cultivation to milling, storage, packaging and selling our olive oil. This allows you to know when the olives in your bottle were harvested, milled and bottled and the values of their chemical consistency.