All about the olive
- On average, it takes 8 to 12 kg of olives to produce 1 liter of olive oil. This yield depends on the variety and the degree of ripeness.
- A green-harvested olive contains less oil but a higher concentration of polyphenols, which are responsible for the bitterness, pungency, and antioxidant properties of extra virgin olive oil.
- Polyphenols are natural compounds present in the olive that protect the oil from oxidation and contribute to its nutritional benefits.
- The color of the oil (from green to golden yellow) mainly depends on the ripeness of the olive and its content of chlorophylls and carotenoids, rather than its quality alone.
- A fresh, healthy olive, processed quickly after harvest, is essential to preserve the oil’s aromas, stability, and authenticity.
Read more
The taste of spring on a plate
A fresh, seasonal recipe elevated by the vibrant vegetal character of our Picual 18:1 extra virgin olive oil.
Read more
Couffoulens grows the future!
In Couffoulens, the village children planted young olive trees as part of our Nectar Regenerative Olive Growing program.
Read more
Le Figaro: The Man Who Planted Trees !
Alexis Muñoz and the Nectar Program are building a new generation of regenerative olive cultivation and premium French olive oil at the foot of the Pyrenees Mountains.
Read more