What grew over two centuries as a family heritage of pressing locally sourced olives from the northern hilly Beino landscape took on a full modernistic vocation in 2004, giving rise to Olive Trade and it's coveted Zejd brand.
Read more
In the olive oil world, where the terms “Cold Pressed” and “Cold Extracted” stand out as markers of high quality and superior taste, these remain quite abstract concepts to consumers, failing to comprehend their real significance and relevance, and often confusing them to be one of the same.
Ever wondered what makes for extra virgin olive oil’s top quality, fragrant flavors and heath promoting properties? The secret lies in the delicate and intricate production process that preserves most of the goodness of the finest olives used to make it, and guarantees the highest quality in the final product!
Harvesting is not only a flagship moment kickstarting the olive oil making process, but it is also a fundamental activity that is defining to crop quality and yield, as well as overall production cost.
While EVOO is at peak quality and flavor profiles when freshly extracted, its nutritional values, health properties and great taste can degrade over time compromised by unfavorable environmental conditions.
