The single-week harvest

Four hours to press

Oxidation begins the moment an olive leaves the branch. By cold-pressing our crop within four hours, we lock in the vivid green chlorophyll and high polyphenol count.

Early-harvest yield

We harvest early in October when the fruit is still green. While green olives yield less volume than overripe ones, they deliver the signature peppery finish.

Every bottle is marked with its exact harvest date and chemical analysis, proving its unadulterated origin.

The sediment at the bottom is proof of origin.

We refuse industrial filtration. What remains in your bottle is the raw, unadulterated green juice of Castelvetrano olives.

Measured at the press