Our small mountain olives cannot be shaken down from the trees, instead they have to be picked in a long and tedious labour of combing the trees one by one. To give you an idea – it takes a good and experienced olive picker roughly one hour to pick enough olives for one liter of oil.

But the wonderfully bitter-spicy taste of our cold pressed extra vergine olive oil compensates us for the work. The green-golden oil is ideal for salads, bruschetta, as well as for cooking.