About Olive Oil

The care for the quality of our OLIUM extra virgin olive oil begins with soil cultivation and continues throughout the entire process, all the way to storage. With a focus on natural methods and manual labor, we ensure that every drop of our oil is of the highest quality.

Soil Treatment

In soil treatment, we remove weeds, incorporate mineral and organic fertilizers, and maintain soil fertility by conserving water in the soil. On dry days, we retain moisture by mulching the soil with natural materials (hay, leaves, stones).

Harvesting

As harvesting is the most delicate part of the production process, we pay special attention to it. The ideal time for picking is from mid-November to mid-December. We continue the tradition of our ancestors and the best harvesting methods. Each fruit is hand-picked at the appropriate ripeness, ensuring that the fruits are not damaged. Although this method of harvesting is not economically justified, as we can only collect a few kilograms of olives per hour for oil production, the most important aspect for us is the quality of the olive and the time spent with family and friends during this celebration.

Processing

To preserve the highest quality of the fruits, we transport them to the mill on the same day for grinding. The pressing of the fruits is done using a cold-pressed method, which retains all the natural substances in the oil. Olive must is extracted from the ground olive pomace using various mechanical methods, and as a byproduct, olive pomace remains. The oil is separated from the must through centrifugation. Oil produced from high-quality fruits is immediately suitable for culinary delights after processing.
The uniqueness of OLIUM extra virgin olive oil lies in the fact that the oil is obtained exclusively through mechanical processes from the fruit—the olive. This method of extraction results in OLIVE JUICE, which is VIRGIN because it is neither chemically nor thermally treated and contains no additives.

Shelf Life and Storage

The oil retains its rich aroma for 12–18 months, which means the shelf life of virgin olive oil is up to 18 months. As a fatty product, it can be used for several years, and its original composition will not change during this time. However, substances such as vitamins, polyphenols, and all compounds that contribute to the oil’s aroma, scent, taste, and color will change. Oil past its shelf life may still be suitable for frying, but it will not meet the criteria required for premium olive oil.

Storage of oil: Oil should be stored in dark places at a temperature of 12–15°C. Olive oil is very sensitive to oxidation from UV light, so it is better stored in dark bottles. To avoid keeping olive oil open for too long, we recommend purchasing oil in smaller packaging.