For over a century, our family has preserved a tradition that modern science is only now beginning to fully understand: cold-pressed extra virgin olive oil is one of nature's most powerful gifts to human health.
Cold-pressing means crushing olives at temperatures below 27°C (80°F), a patient process that preserves the delicate compounds most industrial methods destroy. The result isn't just superior flavor—it's a concentration of over 200 beneficial compounds including polyphenols, vitamin E, and oleic acid. These natural antioxidants fight inflammation, support heart health, and may even protect against cognitive decline as we age.
But here's what makes our approach special: we press within three hours of harvest. The moment olives leave the tree, their beneficial compounds begin degrading. Industrial producers often store olives for days before processing, losing precious nutrients. Our ancestors understood this instinctively—what took them generations to perfect, science now confirms with data.
When you taste truly fresh, cold-pressed olive oil, you'll notice a peppery finish that makes you cough slightly. That's not a flaw—it's proof of high polyphenol content, the same compounds that give our oil its golden-green color and remarkable health properties. This is olive oil as it was meant to be: alive, potent, and deeply connected to the Mediterranean soil that nurtured it. Our 2026 harvest will honor this ancient wisdom with every bottle.