OILVANA started with one hillside grove and a simple frustration: most olive oil on the shelf tells you almost nothing about how it got there. We wanted every bottle to carry its own paper trail — the day it was picked, the grove it came from, the press it went through — so the label means something.
That's why every bottle we sell carries a lot code you can trace back to a single harvest day. No blending away a bad batch into a good one, no "best before" as the only date that matters. Just oil, pressed quickly, bottled honestly.
Olives are hand-picked and netted the same morning — never left to bruise on the ground.
Milled and pressed within six hours of picking, below 27°C, to protect aroma and polyphenols.
Settled in stainless steel for natural sediment to fall away — no chemical filtration.
Bottled in small runs and labelled with its lot code, so every bottle traces back to a picking day.