The Milling Process.
We believe in excellence and providing inspiration to others to do the same. The mill is managed by Haim who has with an extensive background in aviation and quality control.
With over 21,000 hours in flight, teaching people how to fly, engineering knowhow and auditing skills he has applied these to the olive oil process enabling the final product to hit the mark for certification of Extra Virgin Olive Oil.
What Makes our Oil Different
Tree to Table 4 hour Processing
"Tree to Table" in 4 hours is the gold standard for olive oil quality.
Speed is everything because once an olive is picked, it begins to oxidize; the faster it’s pressed, the lower the acidity and the fresher the flavor.
Three products from harvest, one picked early containing more polyphenols to give you the powerful antioxidants and peppery kick in the back of the throat.
Engineered for perfection
Our precision milling process is a race against time, ensuring every olive is transformed from tree to table within four hours.
Our miller has an engineering and quality control mindset from an aeronautical background enabling you to taste the precision.
By utilizing climate-controlled, low-impact machinery, we maintain a strict 'cold-press' threshold of under 27°C. This meticulous approach prevents oxidation, preserves delicate polyphenols, and results in an ultra-low acidity oil with a vibrant, peppery finish.
Treat yourself to the best Extra Virgin Olive Oil in Alentejo
Supermarket olive oil vs. Merkado: what’s the difference?
Want to join the Olive Picking Team?
Our olive harvesting season is approaching! We take an organized, tree-friendly approach using modern machinery that allows the fruit to fall naturally without causing damage.
We are currently welcoming members and volunteers to join our harvesting teams. If you’d like to be involved, please get in touch before October so we can finalize our teams for the season.
