Of course, you can’t have olive oil without olives. The olives offered by aládano are hand-picked by Fotini. She’s an expert at patiently setting aside the bruised or sick ones and carefully selecting the best ones, which she then hands over to Aris to be “cooked.”

Aris puts the olives in salted water and leaves them there to sit for about a month to a month and a half. Throughout this time, the water is frequently changed. As soon as they’re ready, the olives are placed in jars together with one or two laurel leaves, half a teaspoon of oregano, two slices of lemon and some olive oil. No vinegar. Ever.