The farm nestles among extensive organically farmed olive groves. Today, we have around 50 acres of olives, mainly pruned to a shrub shape. The olives are always harvested by hand from the plants – never shaken onto the ground – from early November through to late December. The olives are immediately taken to the mill for pressing while still at their freshest; the oil has an excellent flavour and aroma. The mill that we use has natural-stone grinders and traditional equipment for cold pressing that yields organic extra virgin oil with all its characteristics and constituent elements intact.