This Year's Journey
Harvesting
To get the very best out of your olives (and a superior tasting oil) the time you harvest is critical. Harvest too early and the fruit won’t have any oil within. Harvest too late and the olives will spoil. The window in-between the two is very short, so regular checks must be made. Luckily, we’ve got the intuitive minds of my grandparents my making sure we get it just right, year after year. By November, the olives are finally ready to be picked and pressed at the perfect level of ripeness so that the oil is full of Polyphenols and is at the lowest acidity.
Oil press
Olives are a very fragile fatty fruit, which oxidise very quickly. For the best results, we get our olives straight down to be pressed the very same day they’re harvested. This helps to avoid hyper-oxidation and ensures the liquid gold we all love starts its evolution in the best possible way.
Designing the bottles
We wanted to immerse our customers in the vibrant sun kissed colours and ancient culture of Kalamata and Greece. Our design aesthetic is characterised by the use of warm and earthy colours and the use of natural materials, we’re all about creating a balanced experience where old and new collide seamlessly.
Filling the bottles
Next, we filter out any unwanted sediment left over from the pressing process. Then we fill up our wonderful DIMOS painted bottles with our extra-virgin olive oil. Did you know that olive oil bottles are made of dark-coloured or painted glass bottles to protect the oil from light exposure which can degrade it leading to a loss of antioxidants and a decline in the oil's taste and nutritional value?
Shipping
Once the bottles are filled, they’re carefully packed up ready for their long and winding trip to the UK.
Storage
Once they arrive, they are put in a
temperature-controlled storage to ensure
the best quality oil for the longest time possible.