Premium Tunisian extra virgin olive oil for kitchens that still want the oil to taste like fruit.
Competitive pricing for restaurants, retailers, and distributors. Pricing available upon request — we will post it here when the first shipment lands.
Flexible volumes. 750 ml for table service, 5 litre for the line. Menu talking points and a story that is actually true: single-origin Tunisia, cold-pressed within hours of harvest.
Case quantities. Point-of-sale language that does not invent a polyphenol milligram number. Dedicated account contact.
Volume, delivery schedules, and a differentiated extra virgin olive oil. We are actively seeking distributors nationwide.
That peppery sting at the back of the throat is oleocanthal. Researchers have compared its action to ibuprofen. On a menu, it is the difference between a finishing oil guests remember and a bland pour-over. If an oil never bites, it was probably harvested late, refined, or left sitting too long.
Extra virgin olive oil handles sautéing, roasting, and light frying. Olivyra also belongs on the table — dressings, bread, a last drizzle.
Bold, peppery, and green. A few drops change a salad. Guests ask what it is.
100% single-origin Tunisia. USDA and ECOCERT organic. High polyphenols (lab results pending) — we will not invent a number for your menu either.
Named oil, named country, named press. Not “imported extra virgin” from a blended tank.
Tell us about the kitchen or the shop. Chef samples for qualified partners. We reply from Madisonville, Tennessee.
350 Industrial Park Rd
Madisonville, TN 37354