EVOO

Most of the 600 olive trees in our three groves were planted over 150 years ago. Amongst these old-timers are sixty saplings we've added over the past three years: part of an on-going effort to restore and revitalize the productive capacity of the largely abandoned groves we found when we became stewards of this land in 1998. 

We harvest olives either in late October (for a very fruit-forward EVOO) or early November (for a somewhat 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 slower, small-batch MORI-TEM process 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 extra-virgin oil with a long shelf life. 

Bottom line, it doesn't get much better than this. Our EVOO placed in the top fifth of olive oils at this 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. ☺️