The difference is in the details
Location
The finest olive oils come from groves where nature does most of the work, where the perfect balance of altitude, sunlight, cooling summer breezes, and soil combine to shape the flavor.
Our groves sit 443 meters (1,453 feet) above sea level on a sun-kissed, southwest-facing hilltop. The red clay soil, rich in minerals, gives our oil its distinctive floral taste, with peppery aftertaste. The cooling summer breezes ensure that our olives remain full of juices and don't dry out even in the hottest summer months.
Collection Method
We hand-pick all our olives, using manual brushes and carefully emptying our nets after harvesting each tree.
This method protects the trees, keeping them strong without the need for chemicals to shield them from pests or the elements. It also ensures the olives remain intact and undamaged, preserving their flavor and quality.
We are pending Organic certification, but do not use any pesticides and only use organic fertilizer.
Extraction Method
While most quality extra virgin olive oils are made using low-temperature mechanical processes, two key factors impact the final result: how quickly the olives are milled and how much water is involved during extraction.
The longer olives sit waiting to be milled, the more pulp is lost, weakening the flavor. Additionally, the best mills eliminate excess water during extraction to prevent dilution of taste and quality.
At Wavy Hills, our olives are pressed within 54 hours of harvest. We use a milling process that minimizes water, ensuring our oil retains its pure, robust flavor.
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