Heat is the fastest way to get more oil out of an olive — and the fastest way to lose everything worth tasting. Cold pressing keeps the paste below 27°C, trading yield for flavor.

Six hours, not six days

The clock matters more than the temperature. From the moment an olive leaves the branch, it starts fermenting. We press within six hours of harvest, which is why the grove and the mill share a driveway.

The result is an oil with pepper, grass, and a bitterness that fades into butter. If an oil never bites back, ask what it gave up.