Our Organic Extra Virgin Olive Oil is hand-harvested at peak ripeness and cold-pressed on-site in Nuoro, Sardinia—the world’s first recognized Blue Zone, famed for its centenarian population. Rich in heart-healthy monounsaturated fats and potent polyphenols like hydroxytyrosol, oleuropein, and oleocanthal, our oil delivers powerful antioxidant and anti-inflammatory benefits. Meticulously crafted in small batches, it captures the essence of Sardinia’s communal lifestyle—pure, vibrant, and full of heritage. We can’t wait to share this nutrient-dense, flavor-forward oil with tables across America.
MORI-TEM TECHNOLOGY EXPLAINED
Our olive oil is crafted with MORI-TEM's cutting-edge process, which gently chops instead of crushing olives—preserving pit integrity and minimizing oxidation. By combining a precision knife crusher with low-temp malaxation under vacuum, we retain richer aromas, vibrant color, and high levels of heart-healthy polyphenols.
A next-gen two-phase decanter and rotary skimmer cleanly separate oil from vegetation water, while automatic cleaning cycles ensure batch purity. The result? A purer, more aromatic, antioxidant-rich EVOO that honors Sardinian tradition with modern precision.
Harvest Information
Single Origin — Sardinia, Italy
Single Varietal — 100% Organic Bosana Olives
Harvest Period — October–November 2025
Polyphenol Content — 771 mg/kg
THE PROCESS
The Harvest
Hand-harvested at peak ripeness to preserve all nutritional richness
The Cleaning
Carefully washed and sorted to remove any impurities before the press
The Spa Treatment
Gently chopped, not crushed, to maintain the integrity of the pits.
The Cold Extraction
Malaxed under vacuum at a low, controlled temperature to protect delicate polyphenols.
The Separation
Cleanly separated in a two-phase decanter, resulting in pure, vibrant olive oil.
OUR AWARDS
