Some of the world’s finest olive oils are renowned for their origins in the Mediterranean. The olive oils from this extremely fertile region are distinct in character, reflecting the region’s rugged climate and the artisanship of the growers. 

However, growing olive groves in some of the most celebrated Mediterranean regions is not short of its own challenges: in some of the crops that grow on inland hills where winters are cooler, olive trees face the risk of frost damage, which particularly affects younger trees and can lead to lower yields and quality issues in the long- run. Conversely, cooler springs delay olive maturation, pushing harvests later in the season and risking lower oil yields and lower oil quality.

On the other hand, many areas in Southern Europe have clay-rich soils which - while fertile - pose drainage challenges. This can increase the risk of root diseases and restrict nutrient absorption during summers when the soil hardens, impacting tree vitality. Pests and diseases, particularly the olive fruit fly and fungal infections, add more complex challenges and risks as they thrive in the humid conditions created by warm autumns, found in many parts of Southern Europe where olive trees are usually grown.

Last but not least, numerous of Europe's largest olive oil producers have recently struggled with drought stress due to altered weather patterns: these regions often have very hot, dry climates, and limited irrigation puts intense pressure on olive trees to survive prolonged dry spells, ultimately affecting fruit size, oil content, and overall quality. Soil degradation from centuries of continuous cultivation has led to nutrient depletion and compaction, making it harder for trees to establish roots and absorb water over time. One of the most devastating issues to this day for Mediterranean olive crops is Xylella Fastidiosa, a bacterial pathogen that causes olive quick decline syndrome (OQDS). First detected in the early 2010s, Xylella has killed millions of olive trees in the region, leading to severe ecological impacts. 

All these factors - unstable climate patterns and pests -  characteristic of numerous Southern European and Mediterranean regions where olive oil is most commonly mass- produced, can significantly impact the stress levels and health of the olive trees, and in turn, the quality of the olive oil obtained from them.  

It is also in light of these challenges - other than our deep attachment to the land - that we have thoughtfully picked Zavala, Slivno County, to cultivate our olives. Zavala presents a distinctive alternative: a balanced, unspoiled microhabitat where olive trees flourish and thrive naturally. Nestled within the exclusive Southern Dalmatian climate, our prestigious groves are perched atop gentle hills, directly facing the sea just minutes away. This premium location offers ideal temperate conditions with fewer extreme fluctuations and pristine, untouched soils that naturally foster robust growth and abundant yields without human intervention. 

Zavala's ecosystem is so exceptionally ideal compared to other Mediterranean regions that it has naturally shielded itself from the pests afflicting numerous parts of Southern Europe—most notably Southern Italy—the most destructive of which, as briefly mentioned above, is Xylella Fastidiosa. Remarkably, as of October 2023, Xylella fastidiosa has not been detected in Dalmatia or anywhere else along the Riviera.

The unique ecosystem of Zavala is free from the constraints, soil exploitation, and stress characteristic of larger productions in other Mediterranean regions, providing optimal growing conditions for olive trees. Last but not least, TheHealiva’s vision elevates olive oil beyond a high-quality, healthy table-side condiment: TheHealiva is crafted to deliver a luxury experience for the body and soul, offering not just taste but wellness on another level. Health as Wealth is the core of our philosophy, where the health benefits of our olive oil are not only celebrated, but carefully cultivated and deeply nourished to create an unparalleled and unprecedented product of naturally sourced luxury.

Due to certain stringent food-shipping regulations and border quality controls within the EU and internationally, shipping and delivery may take up to a month. During the harvest season, we devote approximately 300 hours to meticulously hand-pick each olive with premium care and attention. Afterwards, the oil is stored underground for about two months, allowing it to mature gracefully and become ready for consumption. However, delivering a product of exceptional quality is our utmost priority: for this reason we cannot shorten the waiting period for TheHealiva oil to be ready. We will nonetheless keep you updated on the status of your order throughout this delicate process. 

If our products are out of stock, feel free to join our waitlist for the next harvest. As soon as the olives are ready, we’ll begin preparing the next batch and keep you updated on your order and production progress. Feel free to reach out to us for any questions or inquiries anytime!