Craftmanship of the Olive grove
With a concern for innovation and discovery, Ad Olivetum offers you unique extra virgin olive oils, exclusive micro-productions, the fruit of the imagination and high technical competence of its team, in co-creation with the producers.
The sensory experience, witness to craftsmanship and guarantor of our cultural heritage
The shortest possible circuit and a deep admiration for the partner producers
A journey in pursuit of culinary refinement, every day
As olive sector consultants and sensory experts, we work in the olive grove with and for the producers we represent.
We want to transmit the culture of extra virgin olive oil for a wider adoption of the Mediterranean diet
And allow you to develop your taste by discovering the sensory richness of extra virgin olive oils and other exceptional products from the olive grove.
1
Exclusive - Freshness
All our extra virgin olive oils come from the latest current harvest
(there we are on
harvest end of 2024/25)
With a date
to be consumed preferably
18 months at most
Exclusive productions, unique terroirs, micro-productions of less than 1,000 bottles
We act with respect
for the crafts and cultural heritage of the olive grove
from production to consumption
Quality - Sustainable Development - Transparency
Our Motivation
Olive grove in the town of Porcuna in the province of Jaén in Andalusia, Spain
As with wine, we will speak of an olive oil terroir, the latter referring to a space in which collective knowledge develops, interactions between an identifiable physical and biological environment and specific olive-growing practices.
Terroir includes characteristics specific to the soil, topography, cultivated variety, climate, landscape and biodiversity.
The terroir of olive oil is therefore the combination of the know-how of the olive growers, the production techniques, the soil, the topography, the climate, the biodiversity as well as the landscape. Harvesting method, mill technology and conservation practices included!
Visit our blog to learn more...
Traditional and biodynamic olive grove
on the island of Corfu in Greece
As an illustration, the same variety of olive, cultivated in Spain, France, Italy or Greece, will produce a very different extra virgin olive oil, depending on many factors, such as, among others: the constitution and type of soil, the climate, irrigation or the time of harvest or even the know-how of the master miller.
This is why we think of olive oil as wine.
Because it is all these constituent elements of each terroir that create the sensory profile of olive oil and other products from the olive grove, and not just the variety of olive or the vintage.
Natural blends will also vary from year to year, reflecting a specific character each year.