After the olives have passed the first stage of being crushed, a layer of the purest extra virgin olive oil rises at the top of the paste. This layer is manually scooped and bottled without any filtration process, before the rest of the paste is mechanically pressed to extract the extra virgin olive oil from it.
ELY SÉIDE's Grand Cru extra virgin olive oil is used by many chefs worldwide and it has been perfected through 138 harvests since 1879. It is the purest olive nectar that we name 'fleur d'huile' as it has not gone into the press...View full product details
NEPTUNE has truly unique tasting profile which you will rarely come across. If you are really looking to discover a new olive oil taste, this is the one for you. TASTING JOURNEY It is best appreciated when used with the...View full product details
DIANE is a robust extra virgin olive oil that is particularly ideal with meat dishes as a finishing oil or used at the end of the cooking process. tasting journey It infuses meat dishes with an intense flavour and yet,...View full product details