As soon as an olive leaves the tree, it starts to change. If it waits too long, fermentation and oxidation set in. This costs aroma and polyphenols and can lead to defects such as “fusty”. That is why every hour between harvest and mill counts for good olive oil.
Our olives from Edremit are pressed within 8 hours of harvest. That way the freshness of the olive goes straight into the oil.
