For a few weeks each late autumn, everything else waits. The harvest comes first.
Harvest is the shortest and most demanding chapter of the olive year — and the one that decides the character of the oil. Pick too early or too late, or let the fruit sit before pressing, and months of careful work in the grove are lost.
Early starts, cold mornings
Days begin before the light is full. Nets go down under the trees, the fruit is gathered, and crates are loaded and driven to the mill while still cool. Speed matters: the sooner the olives are pressed, the fresher the oil.
You harvest with one eye on the tree and the other on the clock.
A family effort
Harvest is when the whole family — and the wider community — comes together. It is hard, satisfying work, and the reward arrives the same day: the first bright, peppery oil straight from the press, tasted on a piece of bread.
That first oil is the start of everything you find in our collection.