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Every bottle comes from the same hillside in Muğla, picked and pressed within hours. What changes is the moment we choose to harvest — and what that moment does to the oil.
No. 01
Aegean Heirloom olives picked green in late October, pressed within four hours. Vivid, peppery, unapologetically intense — the taste of a harvest that refused to wait.
No. 02 — Numbered bottles
A single day's pressing from our oldest trees — some past their hundredth year. Deeper, quieter, almost meditative. Each bottle is numbered by hand.
No. 03
The same grove, the generous format. Made for kitchens where olive oil isn't an ingredient but a habit — finishing, frying, and everything between.