We manage our land to organic standards and harvest the olives in the autumn sunshine. We pick all day and take the olives to be cold pressed into oil that same evening, capturing the freshest taste and guaranteeing the highest possible polyphenol levels and lowest acidity for the best quality extra virgin olive oil.

We repeat the process until we've harvested all our trees, keeping the olive oil from each pressing separate. That way it's a limited edition and the flavour is unique.