Olive oil harvest and batch information
Olive oil is an agricultural product, so each harvest is slightly different. Weather, fruit maturity, harvest timing and milling all affect yield, aroma, bitterness and pungency.
Use the lot number on your bottle to match it to the relevant batch information as records are added.
One harvest. Two points in the season.
Early Harvest and Main Harvest are two picking points within the same annual harvest season.
Our rain-fed, higher-elevation family groves in Gaitses generally ripen later than fruit grown lower down. Exact timing still depends on rainfall, temperature, wind, fruit load and crop condition.
The dates are a guide, not a deadline. We pick according to the fruit and the conditions each year.
Current Early Harvest batch
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Product
Extra virgin olive oil
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Origin
Mani, Peloponnese, Greece
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Olive variety
Koroneiki only
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Extraction
Mechanical cold extraction at or below 25°C
CURRENT BATCH · LABORATORY ANALYSIS
Analysis dated 13th November 2025
Tested by Petros Boufeas / Stavroula P. Boufea Chemical Laboratory in Kalamata, Greece.
These results relate to the current batch only. Future batches will have their own analysis where available.
View full analysis certificateAbout batch records
Each production batch has its own source, lot and extraction information. As our records develop, this page will act as a batch passport: harvest date, origin, Koroneiki variety, extraction, filtration status, storage, bottling details, laboratory results and sensory notes where those details are verified.
The laboratory analysis above relates to the current batch only. We won't use one report as a description of every Something Else batch.
Tasting and laboratory information
The current batch laboratory analysis is published above with the original certificate. Future harvests and production batches will be documented separately as new information becomes available.