A Range Built for Every Kitchen
Extra Virgin —
Cold-pressed at low temperatures to protect every phenolic compound and every note of aroma. This is the oil for finishing a dish, for dipping bread, for tasting the olive itself.
Virgin
warm-pressed with care, balanced and versatile, the everyday companion for cooking and dressing alike.
Early Harvest
— picked in the first days of the season, before the fruit fully ripens. Bold, peppery, intensely green — a small-batch oil for those who want more character in every drop.
Stone-Pressed — the rarest of them all. Gathered not through pressure, but from what naturally rises to the surface as the olive paste rests.
Stone-press producers called this “the olive’s tears.” Only a handful of bottles come from each harvest.
Wild (Delice) — hand-collected from wild olive trees in the mountains, harvested by hand under demanding conditions. It’s one of the most sought-after — and most expensive — olive oils in the world, and once you taste it, you’ll understand why.
Why Our Oils Taste Different Behind every bottle is a discipline most producers skip. We move our olives from branch to bottle within 24 hours, before acidity has a chance to rise. We press at temperatures set by food codex standards — never above 37°C, and as low as 27°C for our cold-pressed oils — because heat is the enemy of flavor and of the “K” values and phenolic compounds that make olive oil good for the body, not just the palate. We filter with precision, let nature settle what it needs to settle, and store everything in dark, cool conditions before it ever reaches a bottle.