Our olives are carefully handpicked from certified organic, ancient heirloom trees that are between 300-1000 years old, ensuring that only the finest, most naturally cultivated fruit is selected. Once harvested, the olives undergo a meticulous process in which they are cold pressed between stone, a traditional technique that has been used for centuries to preserve the integrity of the oil. Rather than relying on the more commonly used centrifuge method, which rapidly extracts oil in larger quantities, we adhere to the ancient slow drip method, a time-honored process that yields less oil but significantly enhances its quality. This deliberate and patient extraction process helps retain the olive oil’s full nutritional value, preserving its essential antioxidants, vitamins, and rich, complex flavors while also preventing rancidity, which commonly manifests itself in olive oil with that strong "acidic" taste.