Making Olive Oil //


In the past, more than 10 years ago local growers used to harvest the olives in early December because the percentage of oil inside the ripe olives is higher. We found that harvesting green olives, we can achieve the best balance between intensity and roundness (the main features of Tonda Iblea) and we preserve the polyphenols, precious and antioxidant element for our body. To do so we reduced the output by harvesting the olives earlier, in October. We have a traditional hand picking harvest and every day we collect the harvested olives to take them to the mill to preserve the quality of the product.