extra virgin olive oil
be part of a story
Our family still hand-picks the olives from the trees from late October to December. While the olives are still freshly picked, they are taken to the millstones. Timing is essential, this is what makes the olive oil be extra virgin. Once at the mill, the olives are poured into a sorting bin to remove the leaves, twigs and excess foliage.
To this day, although technology has evolved, you will see farmers using their hands to make sure they remove everything. Then the olives are washed clean and they are crushed and pressed. Once finely ground, the paste is layered between dozens of round woven hemp mats and by applying hydraulic pressure the oil is squeezed out of the pulp into a container.
The final stage is separating the oil and the water. A centrifuge is used for the separation and that’s when the final extra virgin olive oil flows out.
Add some love to the procedure and some years of family tradition and the taste is always better! We believe that flavor comes from the story behind the products and that’s exactly what “Mia Elia” project is about.
Delivering high quality olive oil from the grove to your table, while having you with us along the journey!