From Tree to Bottle

The harvest begins not on a fixed date, but when nature determines the olives have reached their optimum ripeness. This varies from year to year, depending on the growing season, weather and conditions in the groves.

Every olive is picked by hand. It has always been done this way. Hand harvesting allows only the very best fruit to be selected while avoiding the bruising and damage that can occur during mechanical harvesting.

The olives are collected in shallow crates – never piled high, never left to warm in the sun – and carried to the mill in small batches the very same day.

Time is critical to excellence. Corleone Gold’s rapid harvest-to-bottle process is one of the defining hallmarks, and a tradition in which the family take great pride. The olives are harvested, pressed and bottled within just 8 hours.

This exceptional speed helps preserve freshness, flavour, aroma and the naturally occurring compounds that contribute to the oil’s distinctive character.