Intersecting and ensconcing Le Coste’s many parcels of vines are a little over 4 hectares of olive trees (Canino, Frantoio, Leccino & Morailo), all of them farmed without chemicals and harvested by hand around the middle of October. The fruit is all cold pressed that day, in the interest of avoiding oxidation, resulting in an oil that is intensely fragrant and herbaceous; rich & slightly spicy on the front palate but tempered by a bracing bitterness on the tail. Much like their wines it is pure, vibrant and intense, offering a wonderful sense of place.