Here's the thing about great olive oil - it's ridiculously easy to make.

The catch? You need the right olives. And you need to do everything really, really quickly. No hanging about.

Our olives go from tree to oil in under 4 hours. While big brands' olives might spend days stewing in crates (not in a good way) or traveling across continents, ours take a pretty short journey: Tree → Mill → Bottle → You.

That's it. No heat. No chemicals. No fancy processing. Just gravity, crushing, and filtering. It's basically the same method that's been used for thousands of years, just without donkeys walking in circles.

Step one

Pick olives when they're perfectly ripe. We harvest early, which gives our oil more flavour and higher levels of polyphenols. Here are some freshly-harvested Picual olives flowing out the back of a truck in Jaen, Spain.

Step two

The olives pass over these rotating wheels which remove any sticks, stalks, leaves and unwanted creepy crawlies. As you can see, it's a very rudimentary process, which is easy on the delicate fruits.

Step three

The olives are crushed (stones and all) into a thick pastes which is mixed slowly to coax out the liquid gold within.

Step four

The freshly-squeezed olive juice is filtered - turning from green to greenish-gold - and poured into bottles on-site. This is in stark contrast to the big olive oil manufacturers that move oil from multiple countries to big processing plants where they blend it all together.