OlivOilO olive oil is raw, unadulterated, and 100% cold-pressed on the mill located in Sousse, preserving the highest levels of flavor, nutrients, and anti-oxidants.

In fact, our olive oil average three times the polyphenols of typical extra virgin olive oils.

Also, OlivOilO is a flavorful and healthy gourmet olive oils in the finest tradition. We tend our trees with organic, sustainable methods, harvest by hand at optimum ripeness, and exercise great care in milling and blending.

Harvesting and Extracting our organic extra virgin olive oil :

Traditionally Hand Harvested (Friendly for the Olives and for the Olive Tree), as opposed to Mechanical Harvest which hurts trees with an aggressive harvesting method, as it’s the case in Spain,  Italy, Greece…etc.

We move the olives from the field immediately to the Press: we obtain the best olive oil by pressing the olives that have been harvested the same day. This way the olives are not oxidized and the output in Olive oil is just the best you can have.  Our Press is in the middle of Olive Fields.

Our Olive Oil is 1st Cold Pressed. The olives stay inside stalls, waiting their turn, like small, black mountains. When their time comes, the fruits are entered into the mill and crushed by stone until they turn into a paste that will be pressed into oil. The oil-water mixture exiting the press is separated by gravity. We do not use Heat (which increases quantity but decreases the quality of the Olive Oil). We cold-press our Olives for the Best Possible Olive Oil. This results in low acidity and low PV of our Olive Oil.

The post Organic Extra Virgin Olive Oil in 250mL Dorica Bottle appeared first on olivoilo.

The post Organic Extra Virgin Olive Oil in 250mL Dorica Bottle appeared first on olivoilo.

An unrefined olive oil of lesser quality than the extra virgin olive oil. While free from chemical refining, virgin olive oil’s acidity levels make it a considerably subpar option to extra virgin olive oil.

Harvesting and Extracting our olive oil :

Traditionally Hand Harvested (Friendly for the Olives and for the Olive Tree), as opposed to Mechanical Harvest which hurts trees with an aggressive harvesting method, as it’s the case in Spain,  Italy, Greece…etc.

We move the olives from the field immediately to the Press: we obtain the best olive oil by pressing the olives that have been harvested the same day. This way the olives are not oxidized and the output in Olive oil is just the best you can have.  Our Press is in the middle of Olive Fields.

Our olive oil is packed in dark glass, PET, and tin bottles so that it is useful for the HORECA sector and for the retailers at the same time.

There are studies that suggest olive oil consumption can help avoid strokes, heart disease, Alzheimer’s, diabetes, osteoporosis, and even cancer.

In OlivOilO you can find the highest olive oil types and the creative packing.

Contact Us

The post Virgin Olive Oil in 250L Dorica Glass Bottle appeared first on olivoilo.

The post Virgin Olive Oil in 250L Dorica Glass Bottle appeared first on olivoilo.

An unrefined olive oil of lesser quality than the extra virgin olive oil. While free from chemical refining, virgin olive oil’s acidity levels make it a considerably subpar option to extra virgin olive oil.

Harvesting and Extracting our olive oil :

Traditionally Hand Harvested (Friendly for the Olives and for the Olive Tree), as opposed to Mechanical Harvest which hurts trees with an aggressive harvesting method, as it’s the case in Spain,  Italy, Greece…etc.

We move the olives from the field immediately to the Press: we obtain the best olive oil by pressing the olives that have been harvested the same day. This way the olives are not oxidized and the output in Olive oil is just the best you can have.  Our Press is in the middle of Olive Fields.

Our olive oil is packed in dark glass, PET, and tin bottles so that it is useful for the HORECA sector and for the retailers at the same time.

There are studies that suggest olive oil consumption can help avoid strokes, heart disease, Alzheimer’s, diabetes, osteoporosis, and even cancer.

In OlivOilO you can find the highest olive oil types and the creative packing.

Contact Us

The post Virgin Olive Oil in 250L Marasca Glass Bottle appeared first on olivoilo.

The post Virgin Olive Oil in 250L Marasca Glass Bottle appeared first on olivoilo.

OlivOilO olive oil is raw, unadulterated, and 100% cold-pressed on the mill located in Sousse, preserving the highest levels of flavor, nutrients, and anti-oxidants.

In fact, our olive oil average three times the polyphenols of typical extra virgin olive oils.

Also, OlivOilO is a flavorful and healthy gourmet olive oils in the finest tradition. We tend our trees with organic, sustainable methods, harvest by hand at optimum ripeness, and exercise great care in milling and blending.

Harvesting and Extracting our organic extra virgin olive oil :

Traditionally Hand Harvested (Friendly for the Olives and for the Olive Tree), as opposed to Mechanical Harvest which hurts trees with an aggressive harvesting method, as it’s the case in Spain,  Italy, Greece…etc.

We move the olives from the field immediately to the Press: we obtain the best olive oil by pressing the olives that have been harvested the same day. This way the olives are not oxidized and the output in Olive oil is just the best you can have.  Our Press is in the middle of Olive Fields.

Our Olive Oil is 1st Cold Pressed. The olives stay inside stalls, waiting their turn, like small, black mountains. When their time comes, the fruits are entered into the mill and crushed by stone until they turn into a paste that will be pressed into oil. The oil-water mixture exiting the press is separated by gravity. We do not use Heat (which increases quantity but decreases the quality of the Olive Oil). We cold-press our Olives for the Best Possible Olive Oil. This results in low acidity and low PV of our Olive Oil.

The post Organic Extra Virgin Olive Oil in 250mL Marasca Bottle appeared first on olivoilo.

The post Organic Extra Virgin Olive Oil in 250mL Marasca Bottle appeared first on olivoilo.

OlivOilO olive oil is raw, unadulterated, and 100% cold-pressed on the mill located in Sousse, preserving the highest levels of flavor, nutrients, and anti-oxidants.

In fact, our olive oil average three times the polyphenols of typical extra virgin olive oils.

Also, OlivOilO flavored extra virgin olive oil is a flavorful and healthy gourmet olive oils in the finest tradition. We tend our trees with organic, sustainable methods, harvest by hand at optimum ripeness, and exercise great care in milling and blending.

Harvesting and Extracting our olive oil :

Traditionally Hand Harvested (Friendly for the Olives and for the Olive Tree), as opposed to Mechanical Harvest which hurts trees with an aggressive harvesting method, as it’s the case in Spain,  Italy, Greece…etc.

We move the olives from the field immediately to the Press: we obtain the best olive oil by pressing the olives that have been harvested the same day. This way the olives are not oxidized and the output in Olive oil is just the best you can have.  Our Press is in the middle of Olive Fields.

Our Olive Oil is 1st Cold Pressed. The olives stay inside stalls, waiting their turn, like small, black mountains. When their time comes, the fruits are entered into the mill and crushed by stone until they turn into a paste that will be pressed into oil. The oil-water mixture exiting the press is separated by gravity. We do not use Heat (which increases quantity but decreases the quality of the Olive Oil). We cold-press our Olives for the Best Possible Olive Oil. This results in low acidity and low PV of our Olive Oil.

The post Lemon Flavored Extra Virgin Olive Oil in 250mL Dorica appeared first on olivoilo.

The post Lemon Flavored Extra Virgin Olive Oil in 250mL Dorica appeared first on olivoilo.

OlivOilO olive oil is raw, unadulterated, and 100% cold-pressed on the mill located in Sousse, preserving the highest levels of flavor, nutrients, and anti-oxidants.

In fact, our olive oil average three times the polyphenols of typical extra virgin olive oils.

Also, OlivOilO flavored extra virgin olive oil is a flavorful and healthy gourmet olive oils in the finest tradition. We tend our trees with organic, sustainable methods, harvest by hand at optimum ripeness, and exercise great care in milling and blending.

Harvesting and Extracting our olive oil :

Traditionally Hand Harvested (Friendly for the Olives and for the Olive Tree), as opposed to Mechanical Harvest which hurts trees with an aggressive harvesting method, as it’s the case in Spain,  Italy, Greece…etc.

We move the olives from the field immediately to the Press: we obtain the best olive oil by pressing the olives that have been harvested the same day. This way the olives are not oxidized and the output in Olive oil is just the best you can have.  Our Press is in the middle of Olive Fields.

Our Olive Oil is 1st Cold Pressed. The olives stay inside stalls, waiting their turn, like small, black mountains. When their time comes, the fruits are entered into the mill and crushed by stone until they turn into a paste that will be pressed into oil. The oil-water mixture exiting the press is separated by gravity. We do not use Heat (which increases quantity but decreases the quality of the Olive Oil). We cold-press our Olives for the Best Possible Olive Oil. This results in low acidity and low PV of our Olive Oil.

The post Lemon Flavored Extra Virgin Olive Oil in 250mL Marasca appeared first on olivoilo.

The post Lemon Flavored Extra Virgin Olive Oil in 250mL Marasca appeared first on olivoilo.

OlivOilO olive oil is raw, unadulterated, and 100% cold-pressed on the mill located in Sousse, preserving the highest levels of flavor, nutrients, and anti-oxidants.

In fact, our olive oil average three times the polyphenols of typical extra virgin olive oils.

Also, OlivOilO extra virgin olive oil with mint is a flavorful and healthy gourmet olive oils in the finest tradition. We tend our trees with organic, sustainable methods, harvest by hand at optimum ripeness, and exercise great care in milling and blending.

Harvesting and Extracting our olive oil :

Traditionally Hand Harvested (Friendly for the Olives and for the Olive Tree), as opposed to Mechanical Harvest which hurts trees with an aggressive harvesting method, as it’s the case in Spain,  Italy, Greece…etc.

We move the olives from the field immediately to the Press: we obtain the best olive oil by pressing the olives that have been harvested the same day. This way the olives are not oxidized and the output in Olive oil is just the best you can have.  Our Press is in the middle of Olive Fields.

Our Olive Oil is 1st Cold Pressed. The olives stay inside stalls, waiting their turn, like small, black mountains. When their time comes, the fruits are entered into the mill and crushed by stone until they turn into a paste that will be pressed into oil. The oil-water mixture exiting the press is separated by gravity. We do not use Heat (which increases quantity but decreases the quality of the Olive Oil). We cold-press our Olives for the Best Possible Olive Oil. This results in low acidity and low PV of our Olive Oil.

The post Mint Flavored Extra Virgin Olive Oil in 250mL Dorica appeared first on olivoilo.

The post Mint Flavored Extra Virgin Olive Oil in 250mL Dorica appeared first on olivoilo.

OlivOilO olive oil is raw, unadulterated, and 100% cold-pressed on the mill located in Sousse, preserving the highest levels of flavor, nutrients, and anti-oxidants.

In fact, our olive oil average three times the polyphenols of typical extra virgin olive oils.

Also, OlivOilO extra virgin olive oil with Pizza is a flavorful and healthy gourmet olive oils in the finest tradition. We tend our trees with organic, sustainable methods, harvest by hand at optimum ripeness, and exercise great care in milling and blending.

Harvesting and Extracting our olive oil :

Traditionally Hand Harvested (Friendly for the Olives and for the Olive Tree), as opposed to Mechanical Harvest which hurts trees with an aggressive harvesting method, as it’s the case in Spain,  Italy, Greece…etc.

We move the olives from the field immediately to the Press: we obtain the best olive oil by pressing the olives that have been harvested the same day. This way the olives are not oxidized and the output in Olive oil is just the best you can have.  Our Press is in the middle of Olive Fields.

Our Olive Oil is 1st Cold Pressed. The olives stay inside stalls, waiting their turn, like small, black mountains. When their time comes, the fruits are entered into the mill and crushed by stone until they turn into a paste that will be pressed into oil. The oil-water mixture exiting the press is separated by gravity. We do not use Heat (which increases quantity but decreases the quality of the Olive Oil). We cold-press our Olives for the Best Possible Olive Oil. This results in low acidity and low PV of our Olive Oil.

The post Pizza Flavored Extra Virgin Olive Oil in 250mL Dorica appeared first on olivoilo.

The post Pizza Flavored Extra Virgin Olive Oil in 250mL Dorica appeared first on olivoilo.

OlivOilO olive oil is raw, unadulterated, and 100% cold-pressed on the mill located in Sousse, preserving the highest levels of flavor, nutrients, and anti-oxidants.

In fact, our olive oil average three times the polyphenols of typical extra virgin olive oils.

Also, OlivOilO is a flavorful and healthy gourmet olive oils in the finest tradition. We tend our trees with organic, sustainable methods, harvest by hand at optimum ripeness, and exercise great care in milling and blending.

Harvesting and Extracting our organic extra virgin olive oil :

Traditionally Hand Harvested (Friendly for the Olives and for the Olive Tree), as opposed to Mechanical Harvest which hurts trees with an aggressive harvesting method, as it’s the case in Spain,  Italy, Greece…etc.

We move the olives from the field immediately to the Press: we obtain the best olive oil by pressing the olives that have been harvested the same day. This way the olives are not oxidized and the output in Olive oil is just the best you can have.  Our Press is in the middle of Olive Fields.

Our Olive Oil is 1st Cold Pressed. The olives stay inside stalls, waiting their turn, like small, black mountains. When their time comes, the fruits are entered into the mill and crushed by stone until they turn into a paste that will be pressed into oil. The oil-water mixture exiting the press is separated by gravity. We do not use Heat (which increases quantity but decreases the quality of the Olive Oil). We cold-press our Olives for the Best Possible Olive Oil. This results in low acidity and low PV of our Olive Oil.

The post Organic Extra Virgin Olive Oil in 500mL Hannibal Bottle appeared first on olivoilo.

The post Organic Extra Virgin Olive Oil in 500mL Hannibal Bottle appeared first on olivoilo.

OlivOilO olive oil is raw, unadulterated, and 100% cold-pressed on the mill located in Sousse, preserving the highest levels of flavor, nutrients, and anti-oxidants.

In fact, our olive oil average three times the polyphenols of typical extra virgin olive oils.

Also, OlivOilO is a flavorful and healthy gourmet olive oils in the finest tradition. We tend our trees with organic, sustainable methods, harvest by hand at optimum ripeness, and exercise great care in milling and blending.

Harvesting and Extracting our olive oil :

Traditionally Hand Harvested (Friendly for the Olives and for the Olive Tree), as opposed to Mechanical Harvest which hurts trees with an aggressive harvesting method, as it’s the case in Spain,  Italy, Greece…etc.

We move the olives from the field immediately to the Press: we obtain the best olive oil by pressing the olives that have been harvested the same day. This way the olives are not oxidized and the output in Olive oil is just the best you can have.  Our Press is in the middle of Olive Fields.

Our Olive Oil is 1st Cold Pressed. The olives stay inside stalls, waiting their turn, like small, black mountains. When their time comes, the fruits are entered into the mill and crushed by stone until they turn into a paste that will be pressed into oil. The oil-water mixture exiting the press is separated by gravity. We do not use Heat (which increases quantity but decreases the quality of the Olive Oil). We cold-press our Olives for the Best Possible Olive Oil. This results in low acidity and low PV of our Olive Oil.

The post Extra Virgin Olive Oil in 250mL Dorica Glass Bottle appeared first on olivoilo.

The post Extra Virgin Olive Oil in 250mL Dorica Glass Bottle appeared first on olivoilo.