From Olive to Oil
All our olives are handpicked by friends and family every November.
Once picked, the olives head 2 hours south to an olive press where the oil is cold pressed. The oil then heads home to be bottled. A small amount of oil is sent off for analytical testing to determine oil quality (see Analytics below). Once the test results are received, they are hand written – along with the harvest date – on each label when the oil is bottled. Now it’s ready to sell. It’s definitely a labor of love.
Fattoria Muia Olive oil is cold pressed extra virgin oil to be used as a finishing oil – perfect for salads, dipping, etc. This oil is not a cooking oil – the fragile flavor profile of extra virgin oil can be destroyed when exposed to high heat.
Extra Virgin is the highest quality oil with no defects. Made from the first pressing of fresh olives by mechanical means without the use of any extracting chemicals or heat that will degrade the oil. Extra Virgin Olive Oil has a shelf life of 2 years from date of harvest.
Fattoria Muia oil is not certified organic, but is earth friendly grown without pesticides and harvested with sustainable practices (by hand).
Award Winning Quality
Fattoria Muia Olive oil is excellent…but don’t take our word for it. In 2014, Fattoria Muia won the 2014 Good Foods Awards for the Oil Category. Since we were competing against much larger producers, we couldn’t be more pleased that the hard work had paid off.