O&Co.'s principles of Selection
"To surprise, amaze and dazzle are perhaps our most earnest goals! That is why our procedure for production as well as our standards of selection are rigorous and entail an expertise that has made Oliviers & Co. a benchmark within the olive oil producing world. To qualify for the label Oliviers & Co., producers must maintain our very strict guidelines. First of all, they must produce on exceptional soils with groves clearly defined and impeccably kept. Secondly, the olives, picked at the height of their aromatic maturity, are pressed immediately following the harvest to preserve their freshness. The process of extracting is skillfully controlled and executed at low temperature. Lastly the mill and all the rooms used to store the oils must be immaculate and clean. At each stage of the production of the precious oil, our team of experts is there to guarantee the quality all the way to bottling, the final step and accolade in receiving our seal of approval."
"Each one of our crus d’exception carries its own identity and uniqueness branded by its terroir. And, each is an invitation to a sensuous journey to the heart of the Mediterranean. Whether you prefer them creamy and unctuous, or lively and fruity, or even grassy and intense, our new olive oils were created to charm your palate."
"Welcome to O&Co., a world made of quality, pleasure and exception."
- Éric Verdier, oléicologue.
Selection Committee: Choosing an olive oil is a very similar process to wine-tasting: it involves using not only the eyes, but more particularly the nose and mouth in order to determine the quality of the terroir and the craftsmanship. Behind each exceptional vintage is the work of a passionate grower, which makes all the difference for an exceptional oil. In order to finalize each selection, we bring together a tasting committee under the leadership of Eric Verdier, a specialist in sensory analysis. Comparing the grades and evaluations given by each member of the committee allows us to refine our definition of the sensory characteristics of each vintage. Each week, the olive oils chosen are submitted to a sensory analysis test to track their development and stability over time.
Traceability: On each O&CO. label, consumers can read the exact origin of the vintage, including the producer, the varieties of olives used and, of course, the harvest date. Unlike wine, olive oil does not improve with time. We recommend that you use it regularly and keep it away from light. Like any produce, olives are subjected to weather variations. From one year or region to the next, the harvest can vary considerably in terms of quality and quantity. This is why our olive oil vintages are available in strictly limited quantities, and it is completely normal for oil with the same origins to not necessarily possess the same characteristics from season to season. Certain vintages may even disappear completely from our selection if they fail to meet our quality criteria. Others are produced in such small quantities that it is no surprise if the inventory runs out mid-year.