O-live November, 2017
Recognizing that one of the most critical factors in producing high-quality olive oil is the elapsed time between harvesting the olives and extracting their oil, Olisur follows a strict two-hour tree-to-press process to produce EVOOs with guaranteed-fresh flavor. This rapid turnaround is just one of Olisur’s breaks from tradition when it comes to olive oil production.
Old World olive oil producers in Spain and Italy often take olives to a communal press, sometimes in a location separate from the farm, to be pressed within 24 hours. Yet the longer fruit sits waiting for pressing, the more vulnerable it is to defects that can affect final product flavor. Olisur’s modernized, highly efficient olive oil production process takes place on one estate, incorporating highly efficient harvesting methods and consistent quality control every step of the way.