From Wild Olive Trees to the Bottle

Every bottle of WILD OLEA OLIVE OIL begins its journey on the wild olive-covered hillsides of the Aegean. From the moment the olives are harvested until the oil reaches your table, every step is carefully managed to preserve the qualities that make it truly exceptional. Here is that journey—five steps, with no compromises.

1. HAND-HARVESTED WILD OLIVES

Deep in the mountains grow wild olive trees that were never planted by human hands. According to local legend, generations ago, blackbirds scattered the seeds that eventually took root across these rugged hillsides. Every autumn, our harvest team climbs these challenging slopes to hand-pick each olive, one by one.

It takes at least 12 kilograms of wild olives to produce just 1 kilogram of Delice Wild Olive Oil. This exceptionally low yield is what makes Delice one of the rarest olive oils in the world. It is also the reason behind its remarkably rich flavor, distinctive character, and naturally high concentration of antioxidants.

The rarest oil we bottle. Once it’s gone, it’s gone until the next harvest season.

2. RACING AGAINST TIME

The moment an olive leaves the branch, the countdown begins. To preserve maximum freshness and quality, every harvest is delivered to the mill and pressed within 24 hours. Every hour of delay reduces freshness and increases acidity.

No storage. No waiting.

Harvested today. Cold-pressed the very same day. No compromises.

3. COLD PRESSED WITH PRECISION

This is where exceptional quality is created.

Our Extra Virgin Olive Oils are cold-pressed at a maximum temperature of 27°C (80.6°F), while our Virgin Olive Oils are pressed at temperatures not exceeding 37°C (98.6°F). These carefully controlled temperatures preserve the oil’s natural aromas, fruity character, and valuable nutritional compounds that excessive heat would otherwise destroy.

Low temperatures. Exceptional standards. Every batch, without exception.

4. NATURALLY SETTLED IN THE DARK

Freshly pressed olive oil is never bottled immediately.

Instead, it is naturally rested in cool, dark stainless-steel tanks, allowing impurities to settle without unnecessary processing. Using naturally conical-bottom settling tanks, the oil is clarified quickly and gently without aggressive filtration that would strip away its flavor and character.

Because truly exceptional olive oil requires patience, precision, and craftsmanship.

5. BOTTLED FOR YOUR TABLE

Finally, our olive oil is bottled in dark glass or metal containers that protect it from light—the greatest enemy of freshness.

The result is an olive oil that reaches your table just as it left the press: fresh, pure, and naturally authentic.

From the wild Aegean to your kitchen, with no compromises. For the finest flavor and health benefits, WILD OLEA OLIVE OIL is best enjoyed raw.

Taste the True Difference.

Discover the unique flavor and exceptional quality of WILD OLEA OLIVE OIL, crafted from wild olives and produced with an uncompromising commitment to authenticity and excellence.

Explore the OLEA Collection →