Our products and philosophy
It is the mission of Olivery to source, bottle, and distribute top-grade, pure oilve oils. We pursue all our business activities and practices in a fair and environmentally-conscious way.
We pay special attention to procuring 100 percent pure, pesticide-free, artisan olive oils from responsible farmers with decades of experience. We make sure we provide accurate and relevant information, and additional lesser known facts or data (often pushed aside by major players in the olive oil industry). We are working on publishing articles on the scientific aspects of olive oil and on its everyday application in the home, as well as on posting gastronomic pieces and interesting recipes.We aim to expertly store and bottle and then securely package our products, and see the entire delivery process through to make it run as quickand smoothas possible.
Olive production first started on the eastern shores of the Mediterranean, whereas today places of production range from Australia to Central America, from Syria to Japan. Distinct regions produce distinct oils. The differences in color. texture, and quality however are not exclusively due to the geographical origins of the different oils. Ways of Growing, harvesting, and processing all greatly determine the quality of the finished product, which means the differences in the quality of it are mainly influenced by practices employed in large-scale commercial production (i.e. mixing, using additives, or reprocessing). The more organic the cultivation is, the more cafeful and attentive the harvesting is, the more skillful and patient the oil-making process is, the less tampering happens before bottling, the more natural and the higher-grade olive oil can be produced.
The product type we are first launching here, Olivery No. 6 and Olivery No. 7 Dalmaticus olive oil, comes from a little known place of production, the family-owned olive orchards on the islands off the coast of Dalmatia, Croatia. Their characteristic, clear flavour derives from the peculiar microclimateclimate of the islands and also from every single olive being hand-picked so that they get into the cold water rinse completey undamaged before they are pressed using unique, traditional, local methods.