How do you put an olive in a bottle? This is the question that popped into my head while lying in my hammock, during a vacation staring up at the silvery-green leaves of an ancient olive tree. This tree is one of many on the ten-hectare olive grove that surrounded me. In Sardinia, to be precise.
These centuries-old olive trees produce many litres of pure, fresh and green extra virgin olive oil every year. The Sardinian people quickly taught us how to use it in the preparation of the most delicious, authentic dishes. And many of our Dutch friends, who had become aware of the benefits of olive oil after reading about it on healthy eating websites, told us they drank a small glass of olive oil a day to take advantage of all the positive properties the simple olive has to offer. Because of the sharp taste, some would dilute it with a little water; however, no matter how healthy the concept, olive oil could never be described as a tasty beverage.
So as I lazed in my hammock, my eyes taking in the thousands of olive trees that covered the hillsides, I wondered, “How do I get the olive – and everything it contributes towards a healthy lifestyle – into a bottle? How do I create a great-tasting product that makes it simple for everyone to drink a worthwhile quantity of extra-virgin olive oil every day?”
I started to research into olive oil and became more and more excited. I read about its many health claims, all of which agreed you need to consume at least 20 grams of olive oil a day to truly benefit from its healthy attributes.
And then it came to me: I should develop a tasty olive oil shot. A daily portion using authentic, extra virgin olive oil from Sardinia’s Blue Zone, but with a different texture and available in delicious flavours that everyone can enjoy.
Simple, tasty and packed with health!
To achieve this, I visited a leading Dutch food laboratory. After a few months of experimenting, a unique drink emerged. Creamy in texture and surprisingly tasty.
We had put the olive in the bottle.
Olivious® was born!