No products in the cart.
We harvest our trees during late October through January. This is when the olives are at their ripest.
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.
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.
“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.