Category: LIOOC2021

In 1980, Francesco Lince had the first contact with the production of olive oil, since then he became a producer with international distinction.

The farm, which covers over 3,500 hectares – 250 of vines and 350 of olive groves – is today a modern industrial concern which is performing the same work it did a thousand years ago. Tradition and Revolution go hand in hand. They are the two sides of the same coin.

As a small family business medumi stands for authenticity, passion and the love of the product. Driven by our own quality standard we are never satisfied, but want to continuously rarefy our olive oil.

The farm, which covers over 3,500 hectares – 250 of vines and 350 of olive groves – is today a modern industrial concern which is performing the same work it did a thousand years ago. Tradition and Revolution go hand in hand. They are the two sides of the same coin.

The Morgan Farm lies in Grintovec, a village on the ridge above the Drnica Valley near Šmarje. At home we always grew olives for home use; we produced olive oil and table olives following a traditional debittering procedure.

The roots of our work are like those of our olive trees: strong, deep, authentic. The same attention we reserve to our family, we dedicate it to our work too. Because it was born from there and it’s from there that it continues, solid, since 1904.

The Cooperative “SCA San Marcos” was founded in 1927. It is located in the village of Canena, placed at the centre of the province of Jaén, in the region of Andalusia and just in the middle of the most productive area of olive oil all over the world.

As if it were a liturgy, Canena olives collect the olive in green, when oil production is scarce but very tasty. Extra virgin olive oil obtained by mechanical processes.

As if it were a liturgy, Canena olives collect the olive in green, when oil production is scarce but very tasty. Extra virgin olive oil obtained by mechanical processes.

The climate of Setouchi and Hiroshima prefectures, mainly the islands and coastal areas, is similar to that of the Mediterranean Sea, with light rain and mildness, less typhoon damage, and more sunshine hours, making it suitable for olive cultivation. Under such an environment, the olives produced in Hiroshima based on the following definitions are named “Akishima no Mi”.