FROM TREE TO BOTTLE, AN OLIVES JOURNEY TO EXTRA VIRGIN OLIVE OIL.

From Tree to bottle, an olives journey to Extra Virgin Olive Oil.

If you farm, you work really hard all year to produce a great crop. Trim the trees, watch the water and care for the fruit. Since we only get one harvest we watch the weather intently and wait for just the right time to hand harvest. Once off the tree we get the fruit to the mill as quick as possible (within 24 hours at the most) to prevent any defects from developing in the fruit. We work with a master miller who carefully watches times and temperatures so as to allow the the cold pressed process to develop the best flavor profiles in our extra virgin olive oil. This whole process takes less than a day but is one of the most exciting moments of our year!

Pay Attention To Harvest & Mill Dates.

Every extra Virgin Olive oil producer should tell you when they harvest and mill their olives. These dates should be no longer than 24 hours apart. For instance, if a label says harvested in October, November & December. You know you aren't getting things from the same harvest and potentially getting a bad blend of left over oil from a particular months harvest.

How long does olive oil last?

Fresh extra virgin olive oil should last up to 14-18 months. This is determined from time of mill. If we harvest and mill in November 2022 you can then calculate 14-18 months based on this data. In addition "best by" dates are mostly made up if they do not include a mill date.

Extra Virgin Olive Oil should taste alive.

Fresh Extra Virgin Olive Oil should taste alive. It should smell grassy and green. It should have tasting notes that can range from grassy and herbaceous to fruity. Every great Extra Virgin Olive Oil should have a tasting curve. Some may pop very bright while others have a subtle build of flavor but they should all have varying ratio's of fruitiness, bitterness and pungency or spicy.

WHAT IS "EXTRA VIRGIN"?

Extra Virgin in it's simplest form means that the olive oil is free from defects and has nothing added to it. A defect may develop if the fruit is mismanaged or the mill isn't clean. A common defect familiar to most people is rancidity. If your oil smells like waxy crayons or stale nuts it's not extra virgin. In addition we can make an orange olive oil by putting oranges that we grow in the mill with the olives but we can't call it extra virgin as it has an addition to it.

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WHAT MAKES OUR OLIVE OIL SPECIAL?