Cured Olive Factory
A modern premium facility where traditional fermentation and slow-drying meet strict hygiene to lock in pure flavor and artisanal texture. Engineered for small-batch craftsmanship, dependable quality and scalable exports – fit for Michelin kitchens and boutique retail.
Facility Partnership
Co-ownership of the new facility’s infrastructure (bottling, storage, and branding lines)
Priority Line
Priority use of production capacities for the company’s own product line
Gastro Asset
A product that functions as a gastronomic asset — with global demand and high profitability
About olive oil production
Capacity
Processing up to 100 tons of fresh harvest per day
Method
Cold extraction, EVOO standards (IOC)
Focus
Premium export / HoReCa / competitions
Access
Exclusive to verified Family Olive Club members
1
The market for premium olive oil continues to grow despite fluctuations in commodity markets. Prices for Extra Virgin Olive Oil have reached historic highs, and demand in the high-quality segment continues to rise.
2
Processing capacity is a lever of profitability. Where others simply sell harvest – we create a product with a name.
3
Every new mill strengthens the entire club. It processes harvest not for a single owner, but for the entire ecosystem – dozens of estates and hundreds of thousands of trees.
Other Offerings
Olive plantation – 20 hectares
Olive plantation & retreat property
Olive oil mill