Manifesto

At Olicatessen, we respectfully craft the fruit of an ancient legacy that lives on today at Molí dels Torms. Because here, every drop of extra virgin olive oil is not just a gastronomic delight, but also an act of remembrance and a tribute to the joy of good food.

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(1) Connect with a story millions of years in the making - Twenty million years ago, olive trees took root in the Mediterranean. Our ancestors cultivated them with wisdom, and today we inherit that responsibility. At Olicatessen, this past illuminates our future: we innovate from tradition and shape the present with a long-term vision.

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(2) Treat yourself to the taste of a land we deeply love - Olicatessen is born from a family story that brings together more than a century and a half of farming knowledge. We are not a brand; we are a way of loving the land. We work with local varieties, care for the land’s edges, and believe that every bottle should carry the imprint of a landscape and a way of doing things.

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(3) Trust the wisdom of time to move forward - We produce artisanal, organic olive oil through slow, meticulous processes. We bottle only on demand, preserving the freshness and purity of the product. And we do so without haste, ensuring that the intact essence of each olive reaches the table.

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(4) Make every meal a special moment - With Olicatessen, any dish can become a celebration. A boiled potato turns into a delicacy, a rainy Monday becomes a memory. Because a great olive oil doesn’t merely accompany—it elevates. It is flavour, it is pleasure, and above all, it is health.

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(5) Choose an olive oil that cares the way you care - We believe that if the land gives us so much, it deserves to be cared for in return. That is why we practise regenerative agriculture and support initiatives that strengthen our environment. Our olive oil is sustainable not only because of what it contains, but because of everything it helps to preserve.

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(6) Give yourself (or give) a pleasure with meaning - Some gifts need no wrapping. A bottle of Olicatessen can be a gesture of gratitude, a welcoming offering, or a small luxury for oneself. Our olive oil is an invitation to give what is most essential: flavour, health, and sustainability.

Process

Olicatessen’s production process combines modern technology with the care and respect of traditional methods. The future is ancestral.

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Early harvest

The olives are harvested in October at their optimal point of ripeness to ensure a high polyphenol content and an intense organoleptic profile.

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Photo: Placing the net around the olive tree.

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Transport to the mill

The olives are transported in small crates directly from the grove to the mill in less than two hours to prevent oxidation and fermentation.

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Photo: Olives inside the crate.

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Cleaning and crushing

Without using water, impurities are removed and the whole olives (including the pit) are crushed using a low-revolution mill to prevent overheating.

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Photo: Olives ready to enter the cleaning process.

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Malaxation

The olive paste is kept in motion at a low temperature (20–25 °C) to encourage the aggregation of microdroplets of oil, preserving the highest quality.

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Photo: Olive paste during the malaxation process.

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Centrifugation

The oil is separated from the solids and water without the need to add external water, thus preserving polyphenols and avoiding polluting residues.

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Photo: Centrifugation process.

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Filtration and storage

The oil is lightly filtered and kept in stainless steel tanks at a controlled temperature (15–20 °C) until bottling.

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Photo: Detail of a tank tap.

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Bottled to order

To guarantee freshness, the oil is bottled only once the order is received, keeping its organoleptic qualities fully intact.

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Photo: Detail of the bottling machine.

Molí dels Torms, our way of understanding olive oil

(2004 — Present)

It all began in 2004 when two families with a long farming tradition joined forces to realize a shared dream: to produce a top-quality organic extra virgin olive oil, preserve the land, and have a positive impact on our community. By building our own mill, we gained full control over production, the only way to ensure the excellence of the outcome and the minimal environmental footprint of the process.

Our team

Venanci

Farmer and Technical Director

Joan

Farmer and Producer

Anna

Master Miller

Recognition

Most recent national and international awards.

( 2020 )

Second prize for Best Organic Extra Virgin Olive Oil in the Sweet Fruity category “Fira Natura”

Lleida, Spain

Gold Medal at BIOL – 25th International Edition

Bari, Italy

( 2018 )

Silver Medal at Ecotrama

Córdoba, Spain

Special Distinction at “L’ORCIOLO D’ORO” (Enohobby Club dei Colli Malatestiani), in the Sweet Fruity category

Pesaro, Italy

Included in the FLOS OLEI 2018 guide – the world’s best extra virgin olive oils, by Marco Oreggia.

( 2017 )

Gold Star at the Great Taste Awards

London, United Kingdom

Third prize for Best Organic Extra Virgin Olive Oil “Fira Natura”

Lleida, Spain

Featured in the Iber Oleum Guide with a score of 89.5 points, ranking among the Top 50.

Extra Gold Medal at BIOL – 22nd International Edition

Bari, Italy

( 2015 )

Grand Mention “L’Orciolo d’Oro”
Enohobby Club dei Colli Malatestiani, Pesaro, Italy

Gold Medal at ECOTRAMA

Córdoba, Spain

2 Gold Stars at the Great Taste Awards

London, United Kingdom

Included in the FLOS OLEI 2016 guide – the world’s best extra virgin olive oils, by Marco Oreggia. Score: 90 points.

( 2014 )

Gold Medal at ECOTRAMA

Córdoba, Spain

Included in the FLOS OLEI guide – the world’s best extra virgin olive oils, by Marco Oreggia. Score: 90 points.