Making Namir Special

There are four pillars to our exceptional quality olive oil.

• Care for the trees - The vast majority of our trees are under ten years old. We have spent a lot of time fine-tuning our irrigation systems to ensure that they are fed just the right amount of water at the right time to produce optimal olives for pressing. After harvest, the trees are pruned by expert consultants, ready for the next season.

• Harvest - The most crucial stage of production, in our opinion. Our olives are hand-picked by local farmhands under the strict supervision of our team, whose main preoccupation is to ensure that no contaminants, such as old shrivelled olives picked from the ground, make their way into the pickers' baskets. The olives are sorted and inspected on site before being sent to press.

• Pressing - We press the daily batches of picked olives daily, ensuring that no more than a few hours at most have passed from tree to press. Time is of the essence here, as delays lead to higher levels of acidity and spoil the taste and integrity of the oil. Our obsession with speed pays off, with this year's oil having acidity of just 0.16%, about five times lower than EU regulation for EVOO.

• Storage and bottling - Our olive oil is stored in bulk in specially-designed stainless steel containers under inert gas in a cool-room kept at 14°C before being sent for bottling by our partners.