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Ripe olives are hand-picked and ground with a millstone to extract the oil. Using this traditional Roman-era practice, the flavour of the olives is well preserved. After the harvest, the trees are carefully trimmed and treated with organic compost for the next year.
The oil is not labeled as organic as it has not received the special certification necessary—however, the entire process from harvesting to bottling has been conducted on the plantation and has been scrupulously managed to ensure that no chemicals have been used and quality has been maintained.