Around October we pick the olives for bottling. Brining takes about 2 – 3 weeks, then the eating olives are stored in oil or brine, flavoured with a variety of herbs like rosemary, oregano, chilli and garlic.
Join us in autumn for an olive picking holiday. Guests learn how to pick and treat olives for eating, and visit the pressers with the olives we use for oil. All guests join us for sundowner cocktails, wine and barbecues – and take home 2 litres of their own pressed olives.