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An international panel of judges has awarded OliVaylle’s Olive Nectar the Gold Award at the 4th China International Olive Oil Competition.
OliVaylle is a recent entrant on the world market, with its first grove established in 1997 by Jorge de Moya.
Olive Nectar is the result of de Moya’s analytical approach to every step of the growth, harvest and production process, which lead him to create an entirely new and unique approach that contrasts dramatically from traditional techniques employed by the rest of the industry.
OliVaylle harvests early and mechanically to capture only the best olives and protect them from contamination; uses nitrogen blanketing throughout processing and storing to prevent oxidation; uses low temperatures – instead of heat – during processing and storing to preserve the delicate flavor of the ‘olive nectar’; and bottles the oil in dark, oxygen-free glass bottles to protect it from the damaging effects of light.
OliVaylle is a recent entrant on the world market, with its first grove established in 1997 by Jorge de Moya.
Olive Nectar is the result of de Moya’s analytical approach to every step of the growth, harvest and production process, which lead him to create an entirely new and unique approach that contrasts dramatically from traditional techniques employed by the rest of the industry.
OliVaylle harvests early and mechanically to capture only the best olives and protect them from contamination; uses nitrogen blanketing throughout processing and storing to prevent oxidation; uses low temperatures – instead of heat – during processing and storing to preserve the delicate flavor of the ‘olive nectar’; and bottles the oil in dark, oxygen-free glass bottles to protect it from the damaging effects of light.
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