We work hard – and when the day is done, we gather around the table. It’s more than just eating, it’s sharing, laughing, and enjoying the moment together.
Harvesting
One tree at a time
After a year of caring for the trees and watching the olives grow, the time for harvesting finally comes.
Mid-September through October is harvest season here. It's a little later than in other regions, because our Alentejo summers are so dry. The olives need a few good rains before they can fully ripen.
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When it's time to pick, a net is spread beneath each tree and we gently shake the branches so the ripe olives fall naturally into the net. From there, they're carefully gathered into crates and taken straight to our mill.
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It’s a true team effort. Once the olives are ready, the harvest must happen quickly. Everyone on the farm is involved, and we’re grateful for the help of friends, family, and volunteers who come especially for this moment.​
Timing and taste
Depending on when the olives are picked, the color, flavor, and composition of the oil vary.
Greener olives, which produce greener-colored oil, have higher levels of phenolic compounds and a longer shelf life. This oil also tends to have a stronger flavor, more pungency, and greater health benefits.
In contrast, oil that appears more yellow is typically made from fully ripe olives. It contains fewer phenolic compounds, has a milder flavor, and is less pungent.
GREEN OLIVES
(Harvested early)
“Bold, grassy, alive.”
- Greener-colored oil
- Higher phenolic compounds
- Stronger, pungent flavor
- Longer shelf life
RIPE OLIVES
(Harvested later)
“Smooth, golden, gentle.”
- Golden/yellow oil
- Fewer phenolic compounds
- Milder, fruitier flavor
- Shorter shelf life
Process
As soon as the olives are harvested, they are brought straight to the mill. In reality, when we say the olive mill, we mean all machines and rooms that get us the final olive oil in a bottle.
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First, we remove the leaves and stems. Then we wash and hand sort the olives and crush them into a puree. This is done with machines and no heat or chemicals. We stir the olive puree to release the oil and capture the flavours. The oil is separated from the olive pulp in a centrifuge.
The oil is then stored in a controlled environment (low temperature, without oxygen, no light) and is then filtered. Finally, we fill the oil into bottles.
