Fruity and herbaceous with middle notes of almond and pine seed and a mild sweet finish, our award-winning cold-extracted extra virgin olive oil is made from up to 70 year old trees, first planted in the 1950s.

The trees are still harvested the ‘old way’. Hand-picked at the end of the summer, the olives are cold-extracted in small batches, ensuring that we meet the high standards associated with natural preservative-free olive oils. The result is a delicate blend of the Italian cultivators Frantoio (50%), Leccino (30%) and Coratina (20%).

Perfectly matched with fresh tomatoes and burrata, as a dressing on a fresh green salad, or for rounding out flavours when cooking, our olive oil is considered to be one of the best in the valley.