INCHES olive oil production begins with pruning, which is carried out in such a way as to reduce the amount of time that passes between when olives are harvested and when they are pressed, as well as allow as much sunshine as possible to permeate the fruit as it develops on the branches of the trees. INCHES calls this “letting the light in”, because it allows sunlight and the wind to reach throughout the plant, including the part that faces north.
This ensures optimal sensory characteristics for the fruit, in addition to a balanced acid content. Harvesting occurs on the basis of which specific cultivars have reached the right stage of maturation, with oil production beginning immediately after they are picked. The regulation of temperature and processing times to select the right level of enzymatic activity in the paste are what ensures the creation of a product of absolute excellence.