Here, olives are cultivated with care, respect for the land. There is nothing industrial about it. No shortcuts, no mass production — just sustainable, mindful cultivation on a boutique scale.
The olives are cultivated here sustainably, with the utmost care, and in harmony with nature. This is not an industrial operation, but our own land – a personal project that we manage on a burique scale and with full responsibility from planning to completion.

• Our focus is simple:
  take care of the land, do things properly, and produce something we are genuinely proud to share. We oversee every step of the process, from the first blossom to the final harvest, ensuring that what reaches the table reflects the effort and care we put into it.
  This is a small, hands - on project and more than that: it’s our home and our passion!
  We prefer to keep it exactly that way.

All olives are grown under ecological certification and harvested by hand, in small batches, following the natural rhythm of each season. There are two main old varieties we grow here:

• Morrut / Morruda
  

  Extra virgin olive oil from this variety is slightly bitter with a noticeable peppery flavor, highly appreciated in the culinary world.
  We are proud to say that last years early harvest yielded extra virgen quality with only 0.2% acidity.

• Farga
  

  Known for its smooth and balanced profile, Farga produces elegant oils with a milder character.
  Acidity last year was tested at 0.4%.

Albeit only our olive trees are certified, we also grow almonds, carob and figs on our land which practically are ecological as well, since they share the space. You will find rosemary and thyme between the trees, along with a wide variety of flowers that support happy, thriving bees.

Since our olive grove is cultivated under certified ecological practices, we have a strong commitment to sustainability and respect for the trees. We maintain natural ground cover to protect soil health and biodiversity, without pesticides or synthetic chemicals. Mowing is carried out by hand using a trimmer, and pruning is done with shears, carefully preserving the trees’ natural shape. All cuttings are shredded and returned to the soil as mulch.

Our olives are hand-picked in small batches at the optimal moment of ripeness, ensuring quality and preserving traditional practices, protecting the fruit and trees.

• The oil is extracted in a certified local mill shortly after harvesting (max 48hrs) to preserve its natural characteristics. The mill also tests the acidity of the oil - one needs less than 0.8% acidity to label the oil as EXTRA VIRGIN.

• Due to the artisanal nature of our production, availability is limited.
  We have olives and small quantities of our own olive oil available, depending on the year.

Our production focuses on high-quality olives and small-batch olive oil obtained from our own harvest. We harvest manually to respect the trees and the fruit, selecting olives at the right moment rather than all at once.
We mainly share our production with a small circle of people and in limited quantities within our local network.

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