Extra Virgin Olive Oil (500 ml)

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These olives are grown without pesticides and picked by hand so as to not damage the skin or pulp. They are transported in well-aerated containers and milled within 48 hours of harvesting. Before milling, leaves and twigs are removed; the olives are washed, dried, and then crushed. The oil is separated from the olive paste without the use of heat, hot water, or solvents, and it is left unfiltered, as filtering also removes many nutrients. The first pressing produces the best extra virgin oil. Producing olive oil the old way is more time consuming and costly. The costs of harvesting by hand, to protect the fruit from damage, are high, but necessary to making good oil.