Early nineteenth century Beino, a small communal village tucked in the northern hilly Lebanese landscape, saw the start of a Fares family tradition, pressing olives gathered from own and nearby orchards.
Our practices emphasize sustainable agriculture, be it through orchard spacing (optimized for air and sunlight circulation), tillage reduction, soil management, or organically acceptable methods of pest control.
Come harvest time, olives are handpicked to ensure that only optimally ripe ones are selected. Immediately after being harvested, olives are transported by crates to the mill for oil extraction.
The fresh olives are first washed to remove leaves and debris; they arethen crushed. Oil is cold-extracted at a controlled temperature of 28 °C using a three-phase, water-saving centrifugal system.
Lastly, our decanted and light-filtered olive oil is ready to be bottled into fine glass bottles or tin cans, which, in turn, are labeled, boxed, and palletized to be shipped around the world.