Oleum Alveus oil comes from seven olive cultivars (oblica, bjelica, leccino, pendolino, coratina, frantoio, levantinka) from six different micro-locations, ranging from rocky and dry Mediterranean red soils to deep, sandy and rich soils, each specifically contributing to the final chemical and organoleptic characteristics of our oil.
2011 harvest took place during three sunny and dry days in the end of October. The olives were hand picked and cold-pressed within a couple of hours from harvesting. Immediately after, the oil was stored in aluminium containers in a cold and dry storage preventing its exposure to the air, insuring its highest quality of extra virgin olive oil Oleum Alveus.
Oleum Alveus is not an oil merely...it is the key for the perfect, true taste of Dalmatia.