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<\/figure>\n\n\n\nOne Week, Twelve Hands, 56 Kilos<\/h2>\n\n\n\n
Harvesting wild olives requires official permission \u2014 we obtained ours from the \u0130zmir Regional Forestry Directorate to work a specific hillside. A dedicated team of twelve spent a full week hand-picking olives across the terrain; there is no other way to do it. That week’s work yielded 750 kilograms of wild olives, pressed under carefully controlled conditions into just 56 kilograms of oil \u2014 a yield that explains why wild olive oil is among the rarest and most expensive oils in the world. In Spain, it can sell for as much as \u20ac350 per liter.<\/p>\n\n\n\n
97 Phenolic Compounds<\/h2>\n\n\n\n
We sent a sample of the finished oil to an independent laboratory for full phenolic analysis. The result: 97 distinct phenolic compounds \u2014 an exceptionally high number that helps explain why wild olive oil has been prized since antiquity, referenced in religious texts and folk medicine alike, for its concentrated health benefits.<\/p>\n\n\n\n
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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 \u2014 never above 37\u00b0C, and as low as 27\u00b0C for our cold-pressed oils \u2014 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.<\/p>\n\n\n\n
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OLEA Wild (Delice) Olive Oil comes from wild olive trees that have never been planted, grafted, or irrigated \u2014 trees that grow entirely on their own across a hillside in the \u0130zmir region, home to nearly 100,000 of them. One Week, Twelve Hands, 56 Kilos Harvesting wild olives requires official permission \u2014 we obtained ours … <\/p>\n