Celebrating 30 years of the finest olive oils from Mediterranean countries
This year, Oliviers & Co celebrates its 30th anniversary!
We celebrate the fact that over the past 30 years, Oliviers & Co has built close relationships with some of the most talented olive producers in the world. This is a unique collaboration based on a shared passion for olive oil of uncompromising quality and a deep respect for the land from which this oil comes.
We are also happy to celebrate that, fortunately, more and more of us are recognizing the value of the highest quality extra virgin olive oil ❤️
We are celebrating this anniversary with three exceptional olive oils from Mediterranean countries, each telling a story of a legendary olive oil producing region, true craftsmanship, and fantastic taste.
But first, a brief story about how knowledge of olive oil has changed in recent years.
Extra virgin olive oil is not just oil
Just a few years ago, olive oil was a fat that most Czechs bought in the supermarket without much thought. Today, more people know that extra virgin olive oil is much more than just fat. It is one of the keys to tasty and healthy food.
There is also growing awareness that it is not always possible to tell what kind of olive oil it is from the bottle.
More and more people know that different extra virgin olive oils – much like different wines – have unique flavor nuances that depend on the terroir, harvest year, and olive varieties.
Therefore, it is a great advantage to buy olive oil where you have the opportunity to taste different types.
In our cozy shop on Dlouhá street in Prague 1, you can always taste our selection of olive oils – read more about the shop and find your way here
When buying olive oil, focus on taste, health, and polyphenol content
More and more people are interested in quality olive oil, as quality is crucial for both taste and health.
Therefore, we observe a growing interest in the benefits of high polyphenol content. Many people are interested in how olive oil makes it easier to consume vegetables. And we receive many questions about the connection between health and olive oil – read more about health, olive oil, and polyphenols here
With our valued customers, we also often discuss how to choose the right olive oil, whether you prefer an intense and grassy, or a delicate and floral olive oil. We often have interesting conversations about which olive oil is best for everyday cooking (La Classique), which olive oils are best for flavoring and enhancing interesting dishes (Grand Cru), and which olive oil is most suitable for your morning dose of lemon juice (olive oils with high polyphenol content).
Many people know that the harvest date is important because olive oil should be consumed fresh and because a clear harvest date is a sign of traceability, which is a parameter guaranteeing that your extra virgin olive oil is genuine.
Interest in olive varieties is gaining momentum
In recent years, the number of people who want to learn more about the olives from which quality olive oil is made has also grown.
Therefore, we also observe increased interest in olive oils pressed exclusively from a single olive variety, also called monocultivar olive oils.
There is nothing wrong with a good blended olive oil – for example, among Italian olive producers, it is an original and strong tradition to blend several olive varieties into perfect harmony.
However, the advantage of monocultivar olive oil, which is pressed from a single olive variety, is that you have a unique opportunity to get to know that variety well – just like with wines pressed from a single grape variety. Different olive varieties from different regions harvested at different times taste radically different.
Olive oil is a flavor journey – welcome to our 30th harvest
The time when olive oil was merely "cooking fat" is gone. Today, we know more about it, we taste it more often (e.g., at our olive oil tastings), and we place greater emphasis on consuming the highest quality olive oil.
At Oliviers & Co, we love sharing our passion for good olive oil with our beloved customers – we would be nothing without you ❤️
To celebrate our 30th anniversary, we have selected three fantastic monocultivar olive oils, each pressed from its own olive variety:
Olio Visconti from Apulia, Italy, pressed from the Perenzana variety
Oleum Hispania from Andalusia, Spain, pressed from the Pajarera variety
Uljara Baioco from Istria, Croatia, pressed from the Buza variety.
All three oils are extra virgin olive oils of the highest quality: hand-harvested, cold-pressed, and with a high polyphenol content.
However, each tells the story of a specific olive region and a specific olive variety, and therefore they taste differently.
So how do you choose?
Ideally, you should taste all three in our cozy shops, but of course, not everyone has that opportunity.
Here, we bring you a small tour of our collection.
If you are deciding between Olio Visconti, Oleum Hispania, and Uljara Baioco, consider which flavor profile suits you best or what dishes you cook most often. If you would like to give one of these beautiful bottles as a gift, consider what you know about the recipient's taste.
Oleum Hispania from Andalusia, Spain 🇪🇸
Olive variety: Pajarera. This variety is known for its natural sweetness and is grown in the mountainous regions of Córdoba in Andalusia, where the local microclimate ensures a unique aromatic profile.
Producer: Francisco Siles Lopez
Harvest: October 2025.
Flavor profile: Delicate and floral with notes of aromatic herbs, ripe banana, and vanilla.
Polyphenol content at bottling: 495 mg/kg.
Ideal for: Delicate dishes such as trout and avocado tartare, linguine with shrimp, or quinoa salad – and also for dipping bread.
For those who prefer an oil that is harmonious, easily accessible, and sweet, yet complex with a subtle bitterness.
Limited edition: 1000 l (only 2000 bottles worldwide).
Read more and buy Oleum Hispania here
Gold Medalist – Uljara Baioco from Istria, Croatia 🇭🇷
Olive variety: Buza. Originally from Istria, Croatia, and popular for its unique fresh notes.
Producer: Ester Geissa Duric
Harvest: Hand-harvested in October 2025 and pressed within 3 hours.
Flavor profile: Fresh and aromatic with notes of green banana and herbs.
Polyphenol content at bottling: 445 mg/kg.
Ideal for: Light dishes such as salmon tataki, zucchini puree, grilled eggplant and grilled fish, pasta, fresh salads, fresh cheese – and for dipping bread.
For those who prefer an olive oil with elegance and a perfect balance between freshness and intensity. This awarded olive oil won gold at this year's NYIOOC in New York - More information about the NYIOOC competition can be found here
Limited edition: 600 l (only 1200 bottles worldwide)
Olio Visconti from Apulia, Italy 🇮🇹
Olive variety: Peranzana. This harmonious variety, originating from the Foggia region of Apulia, is used for both olive oil and table olive production.
Producer: Leonardo Visconti
Harvest: Early October 2025, cold pressed within 12 hours.
Flavor profile: Intense, grassy and balanced with notes of tomato leaves, Granny Smith apples and vanilla.
Polyphenol content at bottling: 520 mg/kg.
Ideal for: Tomatoes with sea salt, tomato and burrata carpaccio, bruschetta, crisp salads, stuffed vegetables, pasta, tomato sauces and baked or grilled sea bream – and for dipping bread.
For lovers of olive oils with character, depth, and intensity.
Limited edition: 1000 l (only 2000 bottles worldwide).
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As part of this anniversary collection, we introduce several enthusiastic olive oil producers from olive farms across the Mediterranean who are behind our excellent extra virgin olive oils.
All our olive oils are annually selected from over 1200 batches originating from hundreds of olive farms that must meet our strict requirements. The olive oils are classified on a 200-point scale, which includes requirements for fruit quality, harvesting and pressing methods, laboratory measurements of polyphenol content and acidity, and organoleptic properties. Each year, only about thirty oils pass this strict selection, chosen by our oil expert Alexandra Roché-Gauquelin.