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Olive oil is not just olive oil. 

Tricking with olive oil. On a small and large scale.

Don't trust anyone. Those were the first words of some olive growers.

In the supermarket, also in the Italian supermarket, there is olive oil from European cultivation. Whatever that means.

It is mixed like crazy. Good oil mixed with cheap oil.  Fresh oil with that from the previous harvest. Aromatic substances provide the taste. If you want it to taste fruity, put fruity in it.  

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Our oil has the quality standard extra virgine, cold pressed. It is organic but not certified. It is the way it is, meaning this year this year, next year maybe different.  

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Our trees are about 30 - 50 years old and are planted with a lot of heart and soul  maintained by Robert Kiss. He is an internationally recognized professor of biology (cancer research, bacteria against cancer) and has been the owner of an olive plantation with around 400 trees for 6 years, and also looks after another 200 trees. 

He knows his way around better than most of the olive growers in the area. He has scientific explanations for everything. It goes without saying for him that no chemicals and no pesticides are used. He builds traps and only uses natural substances for fertilization. He knows exactly what needs to be done and when. He understands the trees. Knows each variety with all its characteristics.

Just an expert. The local olive farmers have also recognized this and he is often consulted.

It was this expertise and Robert's know-how that first led us to produce our own oil.

And with the certainty of ultimately getting a good oil.

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It tastes great.

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PS This year Robert has the olive oil CORNALIE 

produced.

This is very rare, because every olive grower only has

such a tree. He asked some and

could produce such a small amount.

The local restaurants have the quota

bought up. Despite the high price.

But we could also get a small amount

secure this rarity.