Overlooking the Mediterranean sea at an elevation of approximately 1,400 feet, the native village of the Daou family, Bdedoun, sits perching over the beautiful mountains that are filled with pine trees. On a large property, numerous old olive trees produce an exquisite fruit, worthy of serving the most sophisticated palates—the largest of trees which is nicknamed “El Barake” (the Blessing).  Near “El Barake,” which is over 2,000 years old, the family would often be called to gather by Grandma Adma.  During these gatherings Grandma Adma would show the tree to all the children to remind them how generous God had been to the family.

The Phoenicians were said to be the first to plant olive trees on the Iberian Peninsula. The Greeks later expanded the industry by planting olive orchards throughout Greece. Eventually, the Romans expanded the orchards by planting them everywhere and anywhere they would grow and flourish.  The Romans developed the empire and expanded the olive cultivation that the Phoenicians had started.  At first, the Romans did not cultivate olive trees in Italy itself, but instead relied on established producers in distant provinces like those in Spain.  This reliance increased their olive oil trade with the conquered countries of the Roman Empire.  After conquering the whole of the Mediterranean and eliminating the last vestiges of Greek power, the Romans then began cultivating the olive tree in Italy.

Because the orchard is dry farmed and pesticide free, it produces a very low yield.  The older trees produce only every other year which yields a very precious harvest.  Presently, the Daou brothers are attempting to expand what originally started as a family orchard by acquiring orchards around the Mediterranean basin. The Daou brothers are working with many producers to identify similar characteristics that are present in the family orchard and great care is taken in working with family-owned orchards to expand production and bring the golden liquid to the market.

While most modern oil companies use a centrifugal system to press their oil from machine harvested trees, Daou Vineyards only harvests trees by hand and uses an old stone-crushed press to produce the oil.  The process is lengthy, but allows for the preservation of all the wonderful flavors that the soil has accumulated throughout the years. The oil is foggy and not filtered or fined.

Additionally, a project is currently under way to produce an exquisite oil out of Paso Robles in California.  An estate grown and produced olive oil is targeted to be released in 2010 that will be made from Spanish varietals - Arbequina and Arbosana. The trees have newly been planted and the same traditional technique used to produce Romanos will be used to produce the oil that will carry a Daou label.