Olive oils

Our Extra Vergine Olive Oil is made from the finest handpicked olives from the Numidian olive groves, which have been there since the Roman times.

Still today, you can find the remains of Roman stone olive presses all over Numidia, like the round press base in the image to the right, in which two semi-circular stones would roll around to press the olives into pulp.

Above: green unripe olives in September

Below: green olives slowly turning black in October

Our GREEN olive oil (Olio di Oliva Verde) is green because it is pressed from olives, which have not yet fully ripened. Green extra vergine olive oil was considered by the Romans as the very best quality oil and rightfully so, because it is the healthiest and tastiest olive oil of all !

The Romans had 6 olive oil quality grades of which 'oleum ex albis ulivis', which means oil extracted from light, unripe olives, was at the very top. It is more difficult to extract green olive oil from unripe olives but it has by far the highest naturally occuring anti-oxidant chlorophyll and polyphenol levels of all types of olive oils and the lowest acidity, along with all the other vitamins and minerals prevalent in our cold pressed extra virgin olive oil, such as:


- Vitamins: A, E and K
- Minerals: Iron, Potassium, Calcium and Magnesium
- Anti-oxidants
- Enzymes
- Amino acids


Polyphenols work as antioxidants in the body, meaning they can combat environmental harm such as UV damage and pollution. In addition to their antioxidant activity, polyphenols have many other health benefits. Some studies strongly suggest that diets rich in polyphenols may offer protection against development of certain cancers, cardiovascular diseases, diabetes, and neurodegenerative diseases.

The European Union (EU) allows the use of the following health claims related to cold pressed extra virgin olive oil that are scientifically supported and authorised:

- helps maintain normal blood cholesterol levels.
- contributes to the protection of blood lipids from oxidative stress.
- helps maintain normal blood pressure levels.

Our extra vierge oil is packaged in a terracotta jar and metal tins because it protects the oil from UV-C radiation in sunlight, which breaks down the precious anti-oxidants in extra vergine olive oil. Amber glass bottles block some of the UV-C radiation of sunlight but not all of it and plastic bottles block hardly any UV light at all.

This is why we have opted for terracotta, bringing you the best possible flavour and ensuring that the anti oxidants, vitamins and minerals remain protected even in a sunny kitchen.