Olive trees are carefully cultivated, and many will produce great olives for hundreds of years. The quality of the olive depends on the soil and weather during the growing season.

The ripe olives are harvested and taken to the mill as soon as possible after picking.

Giant stone wheels are used to crush the olives into a mash.

The mash is spread onto thin mats that are stacked into a press. As pressure is applied, oil and water seep out. No heat is used, hence the term "first cold pressed."

After pressing, if the oil is judged to be excellent, any water is separated out, and the oil is filtered to remove small bits of fruit or pit. Some oils are left unfiltered by preference.

ELEA® is the high grade for the best, pure, unmodified and unprocessed oil of the fruit. To be graded as Extra Virgin, the oil must exhibit good in taste, aroma, low acidity and green color to meet the most demanding labeling standards. ELEA® Extra Virgin Olive Oil is the choice of many of the finest chefs, both in restaurants and home kitchens.