EVOO

Of the more than six hundred trees in our three olive groves, most were planted over a century ago. Amongst these old-timers are sixty saplings added over the past few years: part of an effort to restore the productive capacity of the largely abandoned groves we found when we became stewards of this land in 1998. 
 
We harvest between late October (for a very fruit-forward EVOO) and mid-November (for a milder but still fragrant product). Our oil's polyphenol content is reliably above 400 mg/kg and can exceed 500 mg/kg, depending on the year. This high-phenolic EVOO is also rich in vitamin E (over 200 mg/kg) with acidity below 0.5%. We achieve these results by regularly root- and leaf-fertilizing our trees with organic products, by pruning them annually, by gathering the fruit by hand, and by pressing our olives the same day we pull them off the trees, heading to the mill each evening of our harvest. At the mill we opt for the small-batch MORI-TEM line which keeps the olive paste cooler, employs vertical malaxing tanks to limit oxidation and omits the final centrifuge typical of industrial processes.
 
The reward is a maximally aromatic high-phenolic single-harvest extra-virgin oil which placed in the top fifth of olive oils at last year's Olio Nuovo Days tasting competition in Paris. And now it's available to ship worldwide, so you don't have to come stay in our lodgings or visit our groves to taste it...  although you still might. ☺️