Extra Virgin Olive Oil

Description

• We harvest gently by hand from trees that are part of a biodiverse forest
  ecosystem, on chemical free, regeneratively managed land.
• The fruits are cold-extracted within 24 hours of harvesting so they stay super fresh.
  The temperature during grinding and centrifugal separation remains below 27
  degrees.
• The oil is collected in stainless steel containers and is never stored in plastic. This
  also means that no light reaches the oil, preventing degradation.
• The oil is stored cold – below 8 degrees C until it is taken to the market or sent to
  customers.
• The oil was tested in an accredited lab, and it showed exceptionally low acidity, as
  well as meeting all the requirements for a high-quality extra virgin oil.

Harvest date: 9 October 2025
Acidity: 0.14
Organoleptic testing result (tasting test): Described as ‘Ripe Fruity’, and ‘Well-balanced between fruity, pungency and bitterness.’

Full testing report: Indlab analysis report EVOO 09-25

Read more about Our Extra Virgin Olive Oil