21/08/2026
When we first tested our oil shortly after harvest, we were incredibly proud of the results, especially seeing our polyphenols come back at 459.1 mg/kg.
As first-time olive growers, that number meant a lot to us. We deliberately harvested our olives on the greener side, knowing it would mean a smaller yield but hoping it would give us the bold, peppery oil we love.
At the time, our oil was still settling with some of the natural sediment left behind from pressing. So naturally, I did hours and hours of research, and everything kept bringing me back to the same thing… give it time.
We could have filtered it, but instead we chose to let our oil run its course naturally. We waited for the sediment to settle and then racked it, carefully moving the clean oil away from everything that had settled at the bottom.
No filter, just time.
We’ve since tested our oil again, and the science backs up what we’ve been tasting all along.
Fresh, fruity, bitter and beautifully peppery and a polyphenol count of 541 mg/kg… exactly what we want from our EVOO.
This whole first harvest has taught us that almost nothing about olives can be rushed. Waiting for the right moment to harvest, getting the fruit to the mill at the right time, letting the oil settle and knowing when to rack. There seems to be a little window for everything.
It takes patience, good timing and a LOT of learning as we go.
Our Olive Juice can be used everywhere we use oil in our kitchen, but we especially love it raw, over a salad, drizzled over feta, dunked with fresh bread or even a spoonful in a smoothie.
And that beautiful peppery burn at the back of your throat?
That’s exactly how we like it.
