Although we had the first fruit after 4 years (French) resp. 5 years (Italian), the first commercial crop of 1 ton was obtained in 2003, after 7 years.

This harvest was processed with a state-of-the-art oil-mill from TEM in Italy. The result was an excellent, extra virgin olive oil, tested by IOOC-approved panels of experts.

In 2004 and 2005 we had good harvests, although not all trees are yet giving fruit.

Like wine, olive oil quality and taste are influenced by the soil on which the trees are growing, the climate as well as the quality of the air and water.

These factors contribute to the outstanding taste of our oil – the air is pristine clear and the water sources bubble on our land.

In addition, self-understanding, we take all the precautions necessary to produce a high-quality oil :

the olives are hand-picked at the right harvesting time, using wide nets to prevent that they fall onto the floor and get bruised

careful transported to our own mill in ventilated boxes

washing follows

damaged fruit and leaves are removed

in the oil-mill, the whole fruit is crushed, with the pit, and the paste mixed for a certain time under controlled low temperature

the next step is the extraction of oil from the paste by centrifugation

the remaining cake (pomace) is not further processed (one could extract some oil with the help of solvents and steam), but later sun-dried and used as briquettes in winter for heating.

We guarantee that our olive oil is not adulterated with any other oil, nor treated in any other way. It is the pure juice of our excellent olives.

General classification of Olive Oil (following IOOC definition)

What you should know when buying olive oil :

1. Extra virgin olive oil: virgin olive oil which has a free acidity of not more than 0.8 %, and the other characteristics of which correspond to those fixed for this category in this standard

2. Virgin olive oil: virgin olive oil which has a free acidity of not more than 2 %, and the other characteristics of which correspond to those fixed for this category in this standard.

3. Ordinary virgin olive oil: virgin olive oil which has a free acidity of not more than 3.3 %, and the other characteristics of which correspond to those fixed for this category in this standard.

4. Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 % and its other characteristics correspond to those fixed for this category in this standard.

5. Olive-pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments. Olive pomace oil is the oil comprising the blend of refined olive pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 %, and its other characteristics correspond to those fixed for this category in this standard. In no case shall this blend be called olive oil.

There are many inconsistencies in the olive oil marketplace, and an extremely low price should make you question the quality, and even the purity, of the oil.