The Estate’s extra virgin olive oil is obtained solely from its own olive production. Hand-arvesting is carried out when the olives have reached the right maturity.

At the oil-mill, the olives are pressed within 12 hours of harvesting, and the oil is extracted by cold-pressing so as to preserve the natural, characteristic aroma and flavour.

The oil is then purified by natural decantation processes.

After pressing, the oil obtained is green in colour, very low in acidity and slightly tangy in flavour.

The oil is best used plain to enhance the aromas of our Mediterranean cuisine dishes. It should be consumed within two years of production and, if possible, stored away from direct light