The Roots of
Tradition
From the sun-drenched slopes of the Atlas Mountains to your table, discover the century-old journey of the Benali family.
"Respect the land, and it will reward you with liquid gold."
— Grandfather Hassan Benali
A Legacy Carved in Stone and Soil
It began over a hundred years ago, when Hassan Benali planted his first olive sapling in the rugged terrain of the Atlas Mountains. While others sought flatter lands, Hassan knew the altitude and the rocky soil would stress the trees just enough to produce olives with exceptional character and intensity.
Three generations later, we still walk the same groves, tending to the same ancient trees. We have refused industrial shortcuts. We harvest by hand, we press mechanically without heat, and we prioritize the health of our soil above yield.
Olivalée isn't just a brand; it's a testament to patience, resilience, and the unwavering belief that the best things in life simply cannot be rushed.
From Grove to Bottle
The Harvest
We harvest early in the season, sacrificing quantity for the extreme polyphenol richness and vibrant flavor of green olives.
Cold Pressing
Within 4 hours of harvest, olives are crushed. No heat, no chemicals—just pure mechanical pressure to extract the essence.
Preservation
Stored in temperature-controlled steel tanks under nitrogen to prevent oxidation until the mome it is poured into our UV-protected glass.
Sustainability First
We give back to the land more than we take. Our groves are a sanctuary for biodiversity, using drip irrigation to conserve water and solar energy to power our mills.
Community Heart
Olivalée supports over 50 local families in the region, ensuring fair wages, education, and healthcare infrastructure for the village that has supported us for a century.