Our Values
Community Engagement
Harvest near Porcuna in the province of Jaén in Andalusia, Spain
Dimitri
Graduated in olive oil tasting by "La Fondación para la Promoción y el Desarrollo del Olivar y del Aceite de Oliva" of Jaén, the "Spanish School of Olive Oil" of Valencia and in end-to-end cost management of the EVOO value chain by the "International University of Andalusia".
I also act as a consultant in the olive oil sector, an activity that offers me a unique proximity to producers. My presence in the olive groves throughout the year until the day of harvest and extraction at the mill allows me to truly guarantee the quality of the products I offer.
Splendid view from the Santa Catalina Castle in Jaén, Andalusia in Spain
Our Team
Our Community
Passionate about the cultural dimension of the olive grove, I surround myself with sensory experts, agronomists, master millers, and culinary professionals who share my vision and my way of doing things. We work together from production in the olive grove with and for the producers we represent, until the kitchen with the chefs and at the point of sale during the tastings and events we organize.
Day-in, day-out
Between Barcelona, Athens, Jaén, Puglia, and Perpignan, our team is in daily contact with olive groves and their communities across the Mediterranean. Whether on business consulting projects or carrying out broader initiatives related to plant health or the transmission of our cultural heritage, we support individual producers, cooperatives, public institutions, and scientific research centers.
Motivation
It is this proximity that fuels our pleasure in discovering new olive oil terroirs, and which encourages us to want to share it with you, in the hope of leading you to raise your standards when you consume extra virgin olive oil and to take you on a journey to meet olive groves and producers, while eating more healthily.
Ambition
As with wine, we seek food pairings that can ensure sensory satiety, well beyond health benefits or the simple need to feed ourselves.
Tasting extra virgin olive oil adds a touch of excellence to your daily culinary experience.
Visit our blog section or follow us on Instagram, where we share various healthy and delicious recipes.
Authenticity
We consider producers as partners, not as "our" suppliers. We support them in their efforts with advice and constructive discussions.
We regularily meet with them to confirm the relevance of their participation in this project. We pay them a fair price so that they can maintain very high levels of quality throughout the harvests.
During harvest in Puglia (Italy)
Cultural
Heritage
But we want to go further...
More than simply buying a good olive oil from the village cooperative and bottling it under our brand, we consciously choose to honor the producers themselves, 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.
Visit our blog section, we will introduce you to the producers we work with as we go along.
The archaeological site of Ancient Messini in the Peloponnese in Greece
At the source
My commitments and consulting work in the olive oil sector give me close contact with producers. Our year-round presence in olive groves allows us to truly guarantee the quality of the products we offer.
We work at the source from the olive grove with and for the producers we represent, and invite you to meet them.
On the road to Córdoba in December
Quality
Guaranteed
Each estate is visited and each oil is tasted beforehand. We take the photos we publish ourselves, unless otherwise stated. Selection is then made based on various criteria: diversification of varieties and terroirs, consistent production quality, price, and your feedback of course.
Olive trees on the island of Crete in February, Greece
Sensory Excellence
We select, or create ourselves, a range of exceptional olive oils intended for a demanding clientele, the fruit of the labor of producers who work their land themselves and who control all operations.
Erbaria, created by Tammy Karambelas from olives of the Italian Producer Olio Maselli (Puglia)
Selective
Passion
Our selective passion requires a closeness that guides the team's practices and fuels our pleasure in leading you to discover new terroirs and unique flavors.
Offering our Olympia EVOO to tasting
Freshness
All oils offered come from the harvest of the current olive year.
The producers we choose to work with have a humane and responsible approach, and we don't hesitate to promote them by promoting their place of business with olive groves accessible to the public. They all practice "cultural," reasoned, and sustainable agriculture, whether certified or not.
Grapes and olive trees in natural symbiosis
Fair Price
We work throughout the value chain, with the producers and also our various suppliers (logistics, equipment manufacturers, packaging) and up to the points of sale with the aim of offering you a price aligned with that of the producers, taking into account the shipping costs from the country of origin.
A selection from our range during a consumer fair in Paris
Sharing is caring
We personally host tastings, trade shows, and various workshops to introduce you to quality extra virgin olive oil in all its nuances: fruit variety, climatic and geological conditions, and agricultural practices. In other words, through its terroirs.
Olive trio by the Chef Vassilis Papatheodorou for the Poisson Rouge restaurant in Port Vendres (France)
Professionalism
We minimize our marketing costs (less shiny, more substance) to invest as much as possible in information, training and tastings at point-of-sale so that you can better experience and choose the products that suit you best.
Olive assortment from Greece, Italy and Spain
Ad Olivetum supports
