Harvest process
From the tree to your table, in one straight line.
Good olive oil is decided in hours, not months. Here is every step between the October pick in Italy and the tin that arrives at your door.
Right now
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Olive Trees in Bloom
The groves flower in late spring. Every olive of the coming harvest starts here.
- Now
Olives Growing
Fruit sets and matures through the Italian summer while the farms tend the groves.
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Harvest Begins
October. Olives come off the trees and head to the mill the same day.
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Milling & Production
Cold extraction, then rest in sealed steel before the oil is packed for export.
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Shipment Leaves Italy
Sealed tins are palletised and loaded for the crossing to the United States.
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Arrives in the U.S.
Customs clearance and inspection, then straight into climate-controlled storage.
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Orders Shipping
Reserved tins go out to everyone on the list, in the order they reserved.
Quality, step by step
Eight decisions that make the difference.
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The pick
Olives are harvested when they turn from green to purple — early enough that the fruit still carries its polyphenols, late enough that the yield is worth the pass. Picking happens by hand and with tree combs so the fruit is not bruised on the way down.
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Same-day delivery to the mill
Fruit begins to ferment the moment it leaves the tree. Our farms mill the day they pick, which is the single biggest factor separating a bright, grassy oil from a flat one.
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Washing and sorting
Leaves, stems, and dust are removed and the fruit is washed in cold water. Damaged olives are pulled out — one bad batch changes the flavor of the whole run.
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Cold extraction
The olives are crushed into a paste and slowly malaxed at low temperature. Heat would raise the yield and destroy the aromatics, so the temperature stays down and the yield stays honest. This is what "cold extracted" is supposed to mean.
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Separation
A centrifuge separates oil from water and solids. Nothing is refined, deodorized, or blended with a neutral oil. What comes out is extra virgin olive oil and nothing else.
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Rest in sealed steel
The new oil settles in inert stainless tanks under nitrogen, away from light and oxygen — the two things that age olive oil fastest.
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Packed for export
Oil is filled into sealed tins. Tin blocks light completely, which is why serious producers ship in it rather than clear glass.
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Direct import
The pallets cross to the United States on our own import, clear customs, and go into climate-controlled storage — then straight out to everyone who reserved. No distributor warehouse, no shelf time.