From the finest regions of Greece, Italy & Spain...

Our growers’ olives are always harvested early, starting in October. The young green unripe fruit is handpicked and placed in bins rather than bags to protect its quality.  The oil is extracted at a low temperature (often called “cold pressing”) usually less than 4 hours after picking. The careful harvest & transportation, immediately followed by the unusually prompt oil production, make our extra virgin olive oil greener and higher in antioxidants, maximizing the high polyphenol content—so that it offers more health benefits and flavor.