Extra virgin, early harvest
Nocturne
Green and grassy, pressed from the first olives of the season.
An olive oil story
VESPRA
Harvested by moonlight
The grove
One olive
in the moonlight
Olives ripen on the tree through the autumn, turning from green to violet. The earlier they are picked, the greener and more peppery their oil.
The harvest
Picked after dark
The olives are picked by hand in the cool of the night, so the fruit stays firm and fresh on its way to the press.
The next stop is the press.
The press
Inside the olive
Every olive has three layers: a thin skin, soft flesh and a hard stone. Almost all of the oil sits in the flesh.
SkinA thin, waxy skin protects the fruit while it ripens on the tree.
FleshThe soft flesh holds the oil in tiny droplets inside its cells.
StoneThe stone is crushed with the fruit, then separated from the oil with the rest of the paste.
The oil
A taste in three notes
Olive oil is tasted like wine: first its aroma, then its bitterness, then the peppery catch at the back of the throat.
The collection
Three expressions
Three oils for three uses, from a green early harvest to a mild oil for the kitchen.
