From the moment it is picked, an olive begins to oxidise, progressively degrading its aromas and polyphenols. The more time passes between tree and mill, the higher the acidity climbs and the flatter the fruitiness becomes — which is why so many industrial oils, harvested and stored for days before milling, taste flat.
Our method: from tree to mill in a few hours
Our Peranzana olives are harvested and brought to the mill within six hours, cold-extracted below 23°C. It’s a demanding choice — it means organising the harvest around the mill’s schedule, not the other way round — but it’s the only way to preserve intact the 652 mg/kg of polyphenols that make our oil what it is.
What changes in the glass (and on the plate)
The result is a medium fruitiness with herbaceous notes recalling artichoke and green tomato, a balanced, delicate taste, lightly bitter, with an almond finish — not by chance, but by a processing method built entirely around speed.
It’s the difference between a condiment and an oil you remember.
Discover the oil→