From the tree to the bottle our special olive oil never leaves the farm from the moment we hand pick the olives to when the oil is bottled.

Using the on-farm state-of-the-art Italian olive mill we cold press the olives within 24 hours of being picked.

We keep the olive oil unfiltered to maximize the incredible flavor and maintain a medium pepperiness that showcases how fresh and flavorful the oil is.

Each batch has a unique flavor profile due to the olives being harvested over a two-month period and kept separately.

Our olive oil is a mix of what we harvest that day and mainly contains the Italian varieties: Frantoio, Taggiasca, and Lecccino.