Great olive oil isn’t manufactured — it’s farmed and pressed, fast, with care. Here’s the full journey from olive tree to the bottle on your table, and why each step matters for flavor and quality.
1. Harvest
Olives are picked in autumn. The best oils come from an early harvest, when olives are still green — lower yield, but far higher in polyphenols and flavor. Hand-harvesting protects the fruit from bruising.
2. Pressing — fast
Olives must be crushed within hours of picking, before they oxidize. They’re milled into a paste, then the oil is separated — ideally by cold extraction (no heat), which preserves delicate aromas.
3. Separation and (optional) filtering
The oil is separated from water and solids. Some producers leave it unfiltered for a fuller, cloudier “olio nuovo” style; others filter for clarity and shelf stability.
4. Storage and bottling
Oil is stored away from light, heat, and air — often under nitrogen — then bottled in dark glass or tin. From here, freshness is a race against time.
See it happen
Our oil is hand-harvested early in Paciano, Umbria, cold-extracted within hours, and flown to the US fresh. Meet the grower or shop the harvest →
Keep reading
Ready to taste the difference? Shop the 2026 harvest →
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