I consider producers as my partners and not "my" producers.
Together, we contribute to the same "value chain." Their success is a prerequisite for my business's success, and for your enjoyment when you discover the products offered.
To this end, I support them in their endeavors through constructive discussions, going beyond a simple commercial relationship.
A good product is made by a good person.
I meet with them to confirm their suitability for my project. Every area is visited and every oil is tasted beforehand.
I pay a fair price, so that they can maintain very high quality levels, harvest after harvest.
Visit our blog section, where I will gradually introduce you to the producers I work with.
But I want to go further...
More than simply buying good olive oil from the village cooperative and bottling it under my brand, I consciously choose to honour the producers.
As a sign of respect for their role throughout the product development process, but also with a view to preserving the cultural heritage of the Mediterranean olive grove.
Oils are selected according to various criteria: diversification of varieties and terroirs, and consistent quality of production.
My objective: to offer a range of exceptional olive oils to discerning customers, the result of the hard work of producers who cultivate their own land and control all operations.
"Ad Olivetum creations" are a category unto themselves.
They are created in collaboration with the producer and my colleague Tammy Karambelas, an international olive oil expert.
The objective varies depending on the case: to reveal a specific terroir, a plot, a variety. Or to elevate blending to an art: that of creating a new extra virgin olive oil, a new sensory experience from several olive varieties.
One example: Ad Olivetum Erbaria BIO by Olivo Maselli, created by Tammy Karambelas. Intensely Mediterranean, lyrical due to its Italian origin (Puglia). And above all, it has won awards 3 years in a row.
I take the photos of the olive groves and recipes I publish myself.
No AI, no professional agency (unless otherwise stated).
And as you can probably guess, very few selfies.
The olive, the first "factory" for making olive oil. If the olive isn't "healthy," it will be impossible to produce an extra virgin olive oil, let alone a high-quality one. Everything starts here: the tree and its fruit.
All the oils offered come from the current olive harvest year, meaning they were harvested between October and December.
The producers we choose to work with have a humane and responsible approach, and we don't hesitate to promote them by showcasing their operational sites with olive groves accessible to the public.
They all practice "cultural" agriculture—sustainable, reasoned, and mostly organically certified.
With my small team, we work along the entire value chain, from producers, through our various suppliers (logistics, equipment manufacturers) and all the way to points of sale, with the aim of offering you a price aligned with that of the producers, taking into account shipping costs from the country of origin.
My selective passion demands a closeness that guides the team's practices and fuels our pleasure in introducing you to new terroirs and unique flavors.
I personally lead tastings, trade shows, and various workshops to introduce you to the nuances of quality extra virgin olive oil:
fruit variety, climatic and geological conditions, agricultural practices.
In other words, through its terroirs.
Taste the oils on offer before making your choice.
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Carrer de Guitard, 71, Les Corts, 08014 Barcelona, Spain
