We are fortunate that we can harvest olives from our trees and these olives are then pressed shortly afterwards, yielding an extra virgin oil with the fine, smooth flavour of newly-mown hay and artichokes.
From October to November, you are welcome to join us harvesting the olives by hand. The process is known as the “bacchettatura” because everyone is equipped with a stick with which the olives are knocked down. Finally, you can take part in the oil pressing and fill your own bottles with oil.
Tip: this oil is light yet fragrant and is an ideal dressing for salads and vegetables. We offer free pick up when you visit our wild vegetable fields.