...a thirst for Olive Oil and a palate for Italian cucina, a deep interest in the body and posture and the natural association with walking tall in MBT shoes.

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About Oil

Extra virgin olive oil is the natural juice of the olive, extracted by mechanical means and has not been chemically tampered with or refined.

Acidity is important because the olive is a fruit. The acidity value must be 0.8 per cent or less; a low acidity level gives a good indication of how the fruit was treated during harvesting.

Today modern equipment extracts 90 per cent of the oil in the first press. Granite millstones are a rarity. Modern machinery runs at controlled temperatures, protecting the integrity of the olive and quality of the resulting oil.

It is the care and skill of the person doing the growing, harvesting and bottling that matters. Picking the olives by hand, pressing as soon as possible and before oxidation sets in and caring for the trees from harvest to harvest all go into producing quality olive oil.

Unlike wine, olive oil will not improve with keeping. It should be stored away from direct light and heat. Rancid oil is easily recognisable!