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ULTRA HIGH PHENOLIC
ORGANIC
EXTRA VIRGIN OLIVE OIL



ULTRA HIGH PHENOLIC
ORGANIC
EXTRA VIRGIN OLIVE OIL



OIL PRODUCTION PROCESS



AIMING AT PERFECTION.



One of the key factors to produce ultra high phenolic oil is the olive mill technology and imposted parameters. We have spent many years to test various technologies, components of the system, speed of the process, temperatures, exposure to oxygen etc. to achieve what we currently use. And the R&D activities have not stopped - we are constantly trying to do one step further. It is impossible for large mills to produce this kind of oil and it would be also very unprofitable to produce fake high phenolic olive oil. This is why the industry will probably never promote this kind of oils. Our EVOO in literally a food/medicine miracle.



CULTIVATION METHODS



Since the beginning our olive orchards are cultivated organically. But to produce ultra high phenolic olives we had to go beyond organic.
Because of carefully chosen locations for our trees, we very rarely use copper compounds on trees, so no copper accumulation in soil occurs.

Instead of using insecticides, we use kaolin clay (it protects the crop, enhances the photosynthesis and the production of phenolic compounds.

Soil any plant tissues are regularly analyses and organic fertilisers added in a way to provide the necessary balance between all macro- and micronutrients.

We do not irrigate the trees.



location



Our olive orchards are located in 3 locations in Slovenian Istria. Slovenian Istria is one one the most northern locations where olive trees still grow. Additionally, our micro locations are positioned at the altitudes between 125 and 255 metres above sea level. There are practically no olive trees above 255 MASL in Slovenia. This means the conditions for olive tree growth are not optimal and the results are much less olives than in other Mediterranean regions. On the other hand the olives have much more phenolic compounds and are consequentially a lot healthier than others.



HARVEST



Harvesting the olives is one of the key steps for the production of high phenolic EVOO. The most important thing is TIMING (when we usually finish our harvesting season, the harvesting season of olives has not yet been started). This is not something we invented, in fact, in ancient Rome, the most expensive olive oil, used only form medicinal purposes and sometimes for cosmetics too, was called “oleum acerbum”, also “oleum aestivum”. This kind of olive oil was made from green, unripe olives, usually harvested in September.

The second most important thing is harvest by hand in order to not damage the fruits. In fact, even small beats by pneumatic or electric harvesters can cause enough oxidative damage to significantly lower the phenolic content.

An the final most important thing is to keep the fruits in shade during harvest and to process them immediately after harvest.



PRODUCTS



We could have many different EVOO products, but decided to have only 2. Q is our ultra high phenolic EVOO produced from more than 20 varieties of olives. It is produced after Q2 and has a little bit less phenolic compounds than Q2. Q2 on the other hand is our first harvest, ultra premium ultra high phenolic EVOO made from only one olive variety, Istrian white.



Q



Made from 20+ olive varieties. Harvested after Q2. A premium ultra high phenolic EVOO.


Buy

Q2



First harvest, made from Istrian white olive variety. The first choice in ultra high phenolic EVOOs.


Buy

CONTACT



Terra Magica estate

Zazid 1a,

6275 Crni Kal

Slovenia

Tel.: +386 41 894 456

email: qqlyn@qqlyn.com


Email us for QUESTIONS AND ORDERS



© QQLYN 2023