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 The
production of an agricultural product requires a great deal of patience
and diligence. In the case of
olive oil production, trees must be pruned, irrigated, and monitored
for pest activity while the fruit is developing. Once the fruit
is ripe, however, the fruit
must be harvested before it either falls from the tree or rains
make harvest much more difficult.
Although over two thousand years have elapsed
since Cato wrote De Agricultura, the basic
principles of harvesting
olives for oil production have remained
largely unchanged. Essentially, the olives should be harvested
when they are ripe and milled immediately. It is our desire to make
a fresh tasting olive oil for the modern American palate.
We are using ancient
principles to make a modern
product.
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