This olive oil delights with a burst of vibrant Meyer lemon, gracefully intertwined with subtle, herbaceous hints of thyme. On the palate, it offers a smooth, warming sensation, revealing the rich, buttery essence of macadamia nut and the gentle nuttiness of sunflower seed. The finish is beautifully complex, leaving a tantalizing hint of peppery arugula that lingers with a satisfying, spicy kick. 

The season kicked off with a wet winter, ensuring abundant water reserves. A warm spring followed, fostering early and vigorous growth, optimizing both bloom and fruit set. Harvest commenced in early August, driven by accelerated ripening due to the summer heat. This unique combination of conditions has resulted in smaller-than-average yields resulting in wines with great freshness and concentration.   

The Hyde Vineyard olive trees are crafted from a mix of Italian varietal olives. We harvested this vintage in mid-November. Once picked, the olives are pressed in a Hammermill (a gentle, more modern process that captures fresh green flavors). Once the olives were crushed, the new oil settled for three months before bottling.