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Our Process

How do we do it?

Harvesting
We harvest our trees during late October through January. This is when the olives are at their ripest.
Pressing
All our olives are pressed within 24 hours of the time they are picked. We have a rule: whatever you pick today, you must press tonight. This ensures our oil's quality is always consistent. One kilo of olive oil requires four kilos of olives. "First Cold Press," the method that enables olive oil to maintain its natural flavor, color, and nutritional value, is required by law today.
Bottling
After we press, we typically let our olive oil rest for 45-60 days in order for it to mellow out. This resting period helps to bring out the best flavors and aromas.

What is extra virgin olive oil?

"Extra virgin" refers to the first extraction of olives that are cold pressed, with no heat added to the process.

It is best to purchase your extra virgin olive oil from small farmers that use no chemicals and no pesticides. We at Dimitri Olive Oil believe in natural cultivating methods and unfiltered production.  
Acidity
Extra virgin olive oil maintains an acidity between 0.3%-0.8%. We measure our olive oil's acidity at 0.3%, way below the average.
Source
True olive oil is made from the olives of a single estate in a single country. We proudly harvest, press, and bottle our olive oil right from our farm in southern Greece .
Unfiltered
Our unfiltered process does not remove the sediment in the oil, which actually contains all of the nutrients and vitamins.

Our History

Dimitri Olive Farms has been operating for over 200 years.

Our Products

Browse all products, including infused olive oils, vinegars, and spreads.

Farmers Market

Visit us in Northern Virginia and Maryland.