The health benefits of olive oil have been an exciting topic of research for years. Studies have found that the bitter taste of extra virgin olive oil is due to its phenolic compounds, which are strong antioxidants.
During harvest, our green olives are carefully picked (mechanically) without causing any damage to the tree or fruit. To prevent excessive exposure to sunlight, fermentation and a negative impact on quality, the olives are very quickly moved to the next phase of production. Once the olives have been cleaned and crushed, the resulting ‘dough’ is cold-pressed to extract extra-virgin oil. Final stages include filtration and bottling.
Established in 2006, we are a small business run by family and friends. Each team member brings to the table a different area of expertise - whether it is knowledge of tree care, agriculture, gastronomy, engineering or pharmacology. Together, we have achieved ANASELLA and strive to maintain our high standards.