Time is crucial in the production of Extra Virgin Olive Oil. The olives must be processed shortly after harvest to minimize exposure to oxygen and preserve their natural qualities. At Nanima, the olives are carefully handled and transported to the village’s olive press, where they are transformed into Nanima’s Extra Virgin Olive Oil within 72 hours of harvesting. This swift processing ensures high levels of antioxidants and maintains the fresh flavor of the oil. The great transformation begins at the olive press. First, the olives are thoroughly cleaned, residual twigs, leaves, dust, and soil are removed. Then, they are milled into a soft olive paste using stainless steel grinders. In the past traditional stone mills were used, but today’s technology preserves the same gentle handling while enhancing the quality of the olive oil. The olive paste is gently stirred to evenly release the oil. Traditionally, the paste was pressed between cloths, hence the term “cold-pressed” but nowadays centrifuges efficiently separate the oil from water and fruit residues. This process is done entirely without heat or chemicals. The temperature is kept below 27 degrees Celsius to preserve both flavor and nutrients, which is a key standard for cold-pressed olive oil. The result is a pure, natural olive oil, filled with the energy of the sun and the strength of the earth—Nanima’s Extra Virgin Olive Oil.