​Join us for the autumn olive harvest
and become an olive connoisseur
as you pick, press and marinate
​our organically grown olives.

Set during the autumn olive harvest, this retreat teaches you the art of olive oil and the many uses of olive trees, from the fruit itself, to the leaves, branches and the wood.

Ideal for a group of women, a leadership team, or a company incentive trip,
the experience is adapted to the needs, rhythm, and interests of each group.

Why Pressing Your Own
Extra Virgin Olive Oil
​Matters
​

Most people assume that a bottle labelled “extra virgin olive oil” is exactly that.
Unfortunately, this is often not the case.

Many commercial olive oils:
​
Are blends of oils from multiple countries, despite Mediterranean branding
Are made from old or poorly stored olives
Are processed months after harvest
Lose flavour, aroma, and nutritional value long before they reach the shelf
​

In some cases, oils labelled extra virgin would never meet that standard if tested at origin.
What gets lost is not just quality — but trust.

Doing the Whole Process
Changes Everything
When you are involved from picking to pressing,
the difference is immediate and unmistakable.

At the retreat, you will:


Pick olives at peak ripeness
See how quickly they move from tree to press
Learn how timing, temperature, and handling affect quality
Understand what fresh truly means in olive oil


The result is an oil that is:
Vibrant and alive
Naturally aromatic
Balanced, peppery, and complex
Full of character and freshness

More importantly, you know exactly:
Where it comes from
How it was made
What is — and is not — in the bottle

Taking home a bottle of olive oil
connected to the harvest you experienced
is not about novelty.
It’s about confidence
and a deeper appreciation for something
you use because of its health benefits.