Freshly milled extra virgin olive oil is full of life. Along with the oil itself, it contains tiny particles of olive fruit and microscopic droplets of water left over from the milling process.
Instead of rushing our oil into bottles, we allow it to rest naturally in stainless steel tanks for approximately three weeks. During this time, gravity allows the heavier sediment and excess moisture to settle to the bottom.
Why does this matter?
Those remaining particles and water can cause the oil to deteriorate more quickly over time. By allowing the sediment to settle before bottling, we help preserve the oil's freshness, stability, flavor, aroma, and overall quality.
After the resting period, only the clean, vibrant oil above the sediment is carefully transferred for bottling in dark green glass, helping protect it from light until it reaches your table.
Great extra virgin olive oil isn't just about harvesting the finest olives. It's about taking the time to do every step correctly, from the grove to the mill, from the settling tank to the bottle.
Sometimes, the best thing you can do is wait.
Press to Plate.
