Our Craft
Anticipation builds as harvest approaches. Olive trees bear fruit once a year. It’s a rhythm determined by the dry landscape. If left on the branches, the olives go from green to black and the change in colour is accompanied by a change of flavour, aroma, texture and nutritional qualities. Timing is everything. Even before milling, we’ve made two crucial decisions: which variety of olive to harvest and when.
We relish the challenge of keeping the olives’ natural riches intact. When the olives hit our nets, it’s only the beginning of an elaborate process, steeped in tradition. If the olives are left for too long without processing, they ferment. If they’re processed without being washed in clean water, impurities get into the oil. If the oil is stored improperly or comes in contact with intense heat or light, it oxidises and spoils. We embrace these difficulties as part of our craft. They only serve to separate us from second-rate producers.
To preserve taste, aromas and health benefits, we make oil the slow way. Once the exhilarating rush of the harvest has passed, and the olives are safely washed and stored, we prepare to process them without taking shortcuts. The flesh and stones of the olives are ground under millstones to make pulp, which is then kneaded like dough. We stir it until oil appears, the first glimmers of gold. To increase its purity, we separate and filter the mix to take the oil and leave everything else.
Chemists and sommeliers check the outcome. They make sure our oil delights the palate and supports the heart. To count as extra virgin, the olive oil must have low acidity, low peroxide values and zero defects. Once our work passes these tests, it’s bottled in dark glass to make sure the true bounty of the olive harvest reaches your plate.
Our Story
Our story connects landscape, tradition and science. It moves between Lebanon, Spain and the UK. It takes place over 80 years and three generations. It ends with olive oil, as it was always supposed to be served.
Grandad was a cultivator. He kept olive groves in Lebanon. My childhood memories are full of dazzling sun, gnarled branches and ripening fruit. He lavished care on his trees, pruning and shaping them so light flooded the canopies and warm breeze ruffled the leaves. The harvests were generous and he was able to take pressed oil to markets outside his village. It was an act of boldness that inspired his intrepid son.
Dad was an entrepreneur. He went from Lebanon to Spain to open an olive oil business that faced the future. Sommeliers worked alongside engineers. The tasters judged oil on sensory qualities: aroma, mouthfeel and pungency. They sourced olives that could perform in the kitchen and on a dining table heaving with dishes. They understood life as people lived it. The engineers understood production. They set high standards for cleaning, milling and pressing. They tested quality and stored the oil in temperature-controlled tanks. Growing up, I gained an appreciation for both sides of dad’s business. How remarkable that the scientific process could produce a delight for the senses.
I’m a scientist by background. That training adds to my appreciation of olives, packed with health-giving properties. Warm agriculture and cool processes combine to make oils rich in nutrients and vitamins. Long before I started Oeste, friends would hold up bottles at dinner parties and ask, ‘Is this what I should be using?’ They were confused by aspects of the industry I’ll never love: empty claims and misleading labels. I felt better for pointing my friends to tastier, healthier oils. But I knew there was more I could do. Today, I’m listening to that instinct and following in my family’s footsteps – bringing olive oil to markets outside of Lebanon and Spain, starting with the UK, where I know people are yearning for vibrant tables, full flavours and healthy hearts.
I invite you to join the Oeste family and help us put real clarity on every countertop. Sign up and you’ll be the first to get three precision olive oils, each with a clear purpose, evidence based and crafted with unmatched care. All brimming with beautiful taste.