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About Us

Why Oliflix?

Since most olive oils use similar extraction methods, most experts agree that the single most significant difference in quality is derived from how the olives are grown & harvested. While we agree and focus particular attention on the trees and the harvest, we also feel a lot to be gained by reverting to traditional extraction techniques.
Located adjacent to nature and wildlife preserve, Antonio Rey Solé inherited his centuries-old olive orchard from his ancestors. Like his forefathers, he has never used a pesticide or fertilizer, nor does he even water his orchards. Instead, he believes the natural stresses associated with rain and drought improve the health of his trees and the quality of his olives.

Earthworms and Castings

Indeed, he must be onto something because you cannot help but notice the incredible number of earthworm castings, blanketing every square meter underfoot.

Hand-Picked Daily

Harvest begins in the early winter around November. Every day the workers pick the trees by hand and deliver the olives fresh to the mill that evening.

Granite Stone Mill

With winter warehouse temperatures hovering around 15º Celsius/59º Fahrenheit, the olives are first ground into a paste using giant granite stone mills, minimizing the malaxing time.