Types of Olives We Use in Our Cold-Pressed Olive Oil
The Olive Varieties Behind Our Cold-Pressed Excellence
We source only early-harvest green olives — like Arbequina and Koroneiki — known for their robust, grassy flavour and superior nutritional profile. These small, oil-rich olives are harvested while still unripe, resulting in lower yield but higher concentrations of polyphenols, antioxidants, and oleic acid.
Our olives are grown in the fertile groves of Azerbaijan, where the dry climate, rich soil, and traditional farming practices produce fruit of exceptional quality. This is where flavour and function meet: a bold, peppery taste with a smooth finish that elevates any dish, while packing serious health benefits in every spoonful.
Not all olives — or growers — are equal. We carefully select groves that use sustainable practices, pick at peak polyphenol timing, and deliver olives to the press within hours. No bruised, overripe, or blended varieties here — only the freshest single-origin batches, cold-pressed to preserve their full identity.
| Olive Type | Flavour Profile | Benefits |
|---|---|---|
| Arbequina | Mild, fruity, buttery | High oleic acid, versatile use |
| Koroneiki | Robust, grassy, peppery | Rich in polyphenols, long shelf life |
| Picual | Bold, tomato leaf, slightly bitter | Stable under heat, high antioxidants |
Why Our Olive Oil Is Different
Most brands chase volume, blending different olives and aging their oil before bottling. We don’t. Our oil is single-harvest, cold-pressed within 8 hours, and never diluted. Every bottle contains the true taste of its Azerbaijani origin, delivering consistent flavour, nutrition, and traceability — from tree to kitchen.
Where do your olives come from?
All of our olives are grown and harvested in Azerbaijan, a region known for its mineral-rich soil and ideal climate for olive cultivation. Our groves are carefully selected for their consistency, sustainability, and exceptional fruit quality.
What makes early-harvest olives better?
Early-harvest olives are picked while still green and firm, resulting in lower oil yield but significantly higher levels of polyphenols, antioxidants, and flavor complexity. The oil has a more robust, peppery finish and superior nutritional value.
Do different olive varieties affect the flavour of the oil?
Absolutely. Each olive variety has a unique flavor profile. Arbequina brings a soft, fruity note, Koroneiki adds grassy boldness, and Picual (occasionally blended) introduces slight bitterness and depth. We balance these naturally — no artificial blends.
Are your olives organically grown?
While not all groves are certified organic, our partners in Azerbaijan follow traditional, low-intervention farming methods, avoiding chemical pesticides or synthetic fertilizers. Our focus is on purity, health, and environmental respect.
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