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Our Olive Oil has a high smoke point of 420°, making it versatile for any type of cooking, without the fear of oxidation. It’s vibrant, green, and peppery — balanced by softer fruit notes.
Every year, Olives are harvested between September-December, depending on the weather. Our Olive Oil is from Fall/Winter 2022. This fresh of a harvest ensures higher antioxidants and a more vibrant flavor.
Our Olive Oil has a high smoke point of 420°, making it versatile for any type of cooking, without fear of oxidation.
Polyphenols are antioxidants found in Olive Oil and provide numerous health benefits, including protection against oxidative stress, promoting heart health, and helping reduce inflammation. It’s difficult to balance high polyphenols with flavor that isn’t too sharp, but this blend achieved both.
For Olive Oil to qualify as Extra Virgin, the acidity level must be below 0.8%. Ours is 0.16%, which is an outstanding achievement that highlights the exceptional skill performed at every step in the process from harvest to bottle. Acidity is a result of oxidation, which happens when mistakes are made during the harvest, milling & bottling process.
Every year, Olives are harvested between September-December, depending on the weather. Our Olive Oil is from Fall/Winter 2022. This fresh of a harvest ensures higher antioxidants and a more vibrant flavor.
Our Olive Oil has a high smoke point of 420°, making it versatile for any type of cooking, without fear of oxidation.
Polyphenols are antioxidants found in Olive Oil and provide numerous health benefits, including protection against oxidative stress, promoting heart health, and helping reduce inflammation. It’s difficult to balance high polyphenols with flavor that isn’t too sharp, but this blend achieved both.
For Olive Oil to qualify as Extra Virgin, the acidity level must be below 0.8%. Ours is 0.16%, which is an outstanding achievement that highlights the exceptional skill performed at every step in the process from harvest to bottle. Acidity is a result of oxidation, which happens when mistakes are made during the harvest, milling & bottling process.
Olives are picked by hand and hand selected with absolutely no mechanization, which ensures no damaged fruit.
Olives are picked by hand and hand selected with absolutely no mechanization, which ensures no damaged fruit.
Olives are then brought over to the press on the property, and cold-pressed immediately.
Olives are then brought over to the press on the property, and cold-pressed immediately.
The Olive Oil shipped to us and bottled right away, never sitting on the shelves for long.
Philip Asquith is a fourth-generation Olive farmer, his Olive Oil the stuff of legends. Read our Farm Story to learn about how his process and intimacy with the land affect this Olive Oil.
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These Olives are from trees that have grown on the land for 150 years, giving it a robust, peppery flavor full of punch.
When harvested early in September and milled this early, it gives the Olive Oil a green and bold flavor.
This variety has the highest smoke point. A full-bodied Olive with a fruity taste, with notes of raw green apples.
Our Olives are grown on a multi-generational family-run farm, who’ve created a single-origin blend just for us from this past Autumn harvest. They operate with organic, sustainable, and biodynamic principles — honoring the link between people, the land, and the community.
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