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The Problem


Speed to market and shelf stability force industrial conglomerates to chemically accelerate the curing of olives and pump their products with additives and stabilizers.

Heated and Depleted

Finishing with pasteurization diminishes any health benefits that could remain from what should be a vibrant superfood. Not to mention, it spoils the texture, aroma, and flavor (which then requires more additives).


Many false impressions and misleading information are sold to consumers. Everything from sourcing to procurement can be twisted and made to believe the products sold are natural or gourmet.

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You deserve to be nourished.

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