This bottle records the 2025 harvest from Vernalese Grove. It reflects a field blend shaped by the grove itself rather than by varietal isolation.

In 2025, production from Vernalese Grove was allocated to tree guardians and sustaining members, with a portion reserved for the Founder’s Reserve and a small portion directed to the Community Reserve.

One Tree One Bottle identifies oil that remains tied to its place of origin. Each production corresponds to one grove and one harvest year. The oil is not blended across sites and is not adjusted for uniformity. Variations in composition, yield, and quantity are retained as part of the record.

This expression belongs to Vernalese Grove and the 2025 season.

Winter and Spring - The coldest December since 2017 reset the vegetative cycle across the groves. Spring rainfall, heavier than records from much of the past half-century, replenished soil moisture in non-irrigated sites while slowing pollination and early fruit set.

Summer - Early heatwaves in June and July stressed the trees and reduced fruit counts in some areas. Subsequent rain events eased drought pressure but increased exposure to fungal risk and storm activity.

Fall - Day–night temperature variation reached approximately 20 °C (68 °F) during daylight hours and dropped to near 5 °C (41 °F) overnight. These conditions supported phenolic development and preserved aromatic structure. Harvest took place under cool, overcast conditions favourable for controlled extraction.

Olive Fly Management - Following an elevated regional presence in July, monitoring continued throughout the season. Weekly manual sampling of 100 olives per subsection allowed early detection of fly pressure and limited intervention, reducing the need for reactive measures.

Grove Practice - No practices were employed to stimulate growth or increase yield. Tree performance reflected varietal resilience, soil condition, and seasonal climate. Pruned material was returned to the grove floor, where it decomposed in place, returning organic matter to the soil. Production followed the grove’s existing structure rather than directional adjustment.

Mill Practices - Harvest occurred between October 16 and October 20. Fruit was milled immediately following harvest. Extractions were carried out in a nitrogen-sealed mill, with temperatures kept below 22 °C (72 °F). All oil underwent double filtration, testing, and storage in stainless steel tanks under nitrogen, with temperature controlled at 17 °C (63 °F) and humidity monitored to maintain stability. Each grove’s oil was stored in separate fusti and tested independently.

Yield - Despite lower fruit counts, yields averaged 15.26%, a significant increase over the previous season. This higher extraction rate helped offset the reduction in fruit volume and supported overall production for the harvest.

Aromatics are led by artichoke, green almond, and fresh-cut grass. On the palate, artichoke reappears alongside almond and bitter greens, with bitterness and pungency integrated into a firm, balanced structure. The overall expression is steady and composed, with clarity maintained through the finish.

As an ingredient, this oil pairs well with medium to well-structured dishes, including grilled white meats, grilled shrimp, and hearty soups. Its structure supports dishes with depth without overwhelming them.

All groves carry the same One Tree One Bottle label. The design does not vary by grove or season.

What distinguishes each bottle is the name of the grove and the harvest year. Each grove’s oil is produced, stored, tested, and recorded independently. Yield, quantity, and harvest dates correspond only to that grove and are not combined across sites.

The label records continuity: one grove, one season, one outcome.