top of page
Estate Craftsmanship
Estate craftsmanship to the extreme to lock in freshness
From the 4,100 Acres highland estate to every drop in your hands, we control the entire process, using physical limits to lock in freshness.
Estate Sovereignty
Sovereignty and protection of a single estate
4,100 Acres of Pure Sovereignty
Single estate
4,100 Acres of pure sovereignty
Aoilio firmly believes that absolute quality stems from absolute control. We personally safeguard our 25,000-acre contiguous olive grove in a secluded highland setting at an altitude of 1,500 to 1,800 meters.
Here grow 1.5 million carefully tended olive trees, each with its own unique growth trajectory. We refuse to purchase from other sources and refuse to mix different varieties; a professional team oversees the entire process from tree to bottle. This "single-farm direct supply" model represents our most fundamental yet most luxurious commitment to high quality.
25,000 mu
單一連片莊園
1.5 million trees
橄欖樹規模
1,500 - 1,800 m
Altitude
100%
Single estate direct supply
PANORAMA
Highland Secret Realm - Panoramic View of Valley
AERIAL VIEW
25,000 mu of contiguous estates
The Craft
Four core processes
Pursuing the Physical Limits of Freshness
Every step of the process strives to push physical limits, preserving the natural physiological activity of the olive fruit to the greatest extent possible.
Smart Irrigation & Canopy Control
Smart drip irrigation and tree height management
The entire estate uses an Israeli drip irrigation system to precisely control the water and nutrients for each tree. We keep the tree height below 2.5 meters to ensure that every green fruit is carefully picked by hand, eliminating oxidation caused by mechanical damage.
100% Early Harvest by Hand
100% Early Picked by Hand
We select only the most vibrant and fresh green fruits, and never use fallen black fruits. This is to ensure that every drop of oil retains its peak freshness and original nutrients.
27°C Cold Press Within 12 Hours
Rapid cooling and pressing at 27°C within 12 hours
The olives are sent to the press immediately after harvesting, with the temperature strictly controlled below 27°C throughout the process. This precise temperature control technology physically preserves the delicate polyphenols and natural active ingredients in the olives.
Nitrogen-Sealed Storage Center
Constant temperature nitrogen-locked freshness center
Freshly pressed oil is immediately placed in a nitrogen-filled constant-temperature storage center (17–21°C) where nitrogen is injected to completely isolate it from oxygen. This puts the oil into a stable "dormant state," ensuring that every drop you taste is as fresh as if it were just pressed.
bottom of page