About Oliv'Or
From Tunisian groves to your table
Oliv'Or was founded on a simple belief: the best olive oil should travel as little as possible between the tree and the table, and every step in between should be done with care.
Tunisian origin
A land made for olives
Tunisia has cultivated olives for nearly three thousand years. Its hot, dry summers and mild winters, combined with mineral-rich soils, give the fruit a balanced, fruity character with a gentle peppery finish.
We work with small and mid-sized family growers whose groves are farmed with respect for the land, the trees and the water.
Cold-pressed extra virgin
Nothing added, nothing lost
Extra virgin means the oil is obtained by mechanical means only, with no refining and no chemicals. Cold-pressed means the olive paste is kept below 27°C so delicate aromas and beneficial compounds stay intact.
Harvest process
From branch to bottle
- 01
Early harvest
Olives are hand-picked at optimal ripeness, from early autumn into winter, for the best balance of flavour and yield.
- 02
Rapid pressing
Fruit reaches the mill within hours, preventing oxidation and fermentation before extraction.
- 03
Gentle extraction
Olives are washed, crushed and malaxed at low temperature, then the oil is separated mechanically.
- 04
Careful storage & shipping
Oil is settled, filtered and sealed in food-grade containers, protected from light and heat until it reaches you.
Quality certifications
Verified, every harvest
Extra virgin grade
Lab-tested for acidity, peroxide value and sensory profile.
Organic practices
Groves managed with organic-compliant methods.
Food safety
Compliant with CFIA (Canada) and FDA (USA) import requirements.
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