Our Producers

A family estate on terraced limestone between 320 and 480 metres above the Messenian gulf, farming roughly 4,000 Koroneiki trees, many of them over a century old. Nikos Papadakis, the third generation to run the mill, picks in the first ten days of October at close to half the yield a November harvest would give.

The estate runs its own two-phase mill on site, which means fruit is malaxed within four hours of leaving the tree at temperatures held between 22 and 24°C. Settling and bottling take place under nitrogen.

Coratina specialists on the Murge plateau inland from Bari, working 18 hectares of low-trained trees on thin red soil over limestone. The house style is uncompromising: high phenolic, firmly bitter, built for cooked food.

Harvest begins at the very start of veraison and the mill runs day and night for eleven days. Nothing is stored overnight before milling.

An organic single estate in the Andalusian highlands, certified since 2011, where cold nights and long dry autumns produce Picual with unusually high oxidative stability.

The estate practises cover cropping between rows, composts its own pomace and uses pheromone traps rather than insecticide. It is also the best value oil we sell, by a wide margin.

A cooperative mill inside the Vallée des Baux-de-Provence PDO, working Aglandau, Salonenque, Grossane and Verdale from growers within the appellation boundary.

PDO rules govern cultivar proportion, yield per hectare and milling window, which makes this the most tightly regulated oil in our range and one of the most consistent year to year.

We pay a deposit at harvest, before the oil is analysed, because producers need cash when the pickers do. We agree the price for a defined lot rather than negotiating per liter after the fact.

Where an estate invests in something that improves the oil — nitrogen blanketing, a cooler malaxer, shallower crates — we commit to a multi-year volume so the investment is financeable.