Our Process - Dimitri Extra Virgin Olive Oil

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200 Years of Pure Olive Oil

How Do We Do It?

Harvesting

We harvest our trees from 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 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. For olive oil to be considered extra virgin the acidity should be .8% or below. In our case our olive oil always measures below .3%, way below the standard.

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.

Shop Our Bestsellers

Dimitri’s Unfiltered EVOO (5L)

$130.00 — or subscribe and save up to 15%

High polyphenols & low acidity for bold, healthy flavor.

Lemon & Herbs Infused Unfiltered EVOO (375ml)

$25.00 — or subscribe and save up to 15%

Infused with zesty lemon and herbs for a fresh, aromatic finish.

Greek Country Olive Mix (16oz container)

$14.00 — or subscribe and save up to 15%

Zesty Greek olives seasoned with lemon, peppers, and herbs.

18-Year Barrel Aged Red Grape Balsamic Vinegar (375ml)

$30.00 — or subscribe and save up to 15%

Ideal for drizzling over salads, cheeses, or grilled meats.