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We can have the best olives in the world, but if we don't have the right mill to process them, our oil won't be up to par. 

We've built our mill to find the best balance between artisanal touch and also high quality standards in hygiene, consistency and sustainability.

The key steps

In reality, when we say the olive mill, we are talking about a whole range of different machines and rooms that ultimately get us the final olive oil in a bottle.

First we have to 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 chemicals. We then stir the olive puree to release the oil and capture the flavours. Then 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.

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The husk or pulp from the olives that remains is mixed in with the leaves and branches. We layer this with straw and cow dung and let it sit for three to four months so it can decompose. To help to decompose this mixture we regularly wet it with our olive mill waste water. This leaves us with a rich compost that we return back to our olive trees as nutrients.

So our whole process leaves us with no waste or discharge.

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