No. 01Not all extra virgin olive oil is the same. Meet Monocultivar!
Most extra virgin olive oil is made from a blend of olives standardised for mass production. We unveil what’s been hidden: authentic single-varietal extra virgin olive oils, each with their own unique character.
Pure taste of one olive.
One single olive variety, pressed on its own, so nothing masks its character.
Different varieties – different flavor.
Each variety brings its own aroma, bitterness and fruitiness to the table.
Rare outside Italy.
Monocultivar oils rarely leave Italy — we bring them straight to you.
Our oil purchase
One olive – one oil – one character. That’s the beauty of monocultivar!
Most extra virgin olive oil is made from a blend of olives to standardised for mass production. We unveil what’s been hidden: authentic single-varietal (monocultivar) extra virgin olive oils, each with their own unique character — shaped by their variety and the land where they grow. We discover and deliver to our customers a curated range of these rare oils, sourced from small independent farms and regions all across Italy.
Olive oil insights
Where does the quality of extra virgin olive oil come from?
1
Olive Variety, Tree Age & Land
The variety of olive affects the oil’s aroma, bitterness, and fruitiness. Older trees often produce deeper, more complex flavors. And just like in winem…
2
Time of Harvest
The best extra virgin olive oil comes from early harvests, typically in October or November, when the olives are still green. These olives produce less…
3
Harvesting Method
To protect the trees and olives’ integrity, harvesting is done by hand or with gentle, semi-mechanical methods. Machine harvesting can bruise the fruit…
Our oils
Rare oils, one variety at a time
We discover and deliver to our customers a curated range of these rare oils, sourced from small independent farms and regions all across Italy.
No. 01
No. 02
No. 03Our story
Straight from their hands to yours.
Hey, Compà! is how you greet a good friend in Italy — and good friends share good food. We bring you monocultivar extra virgin olive oil from small Italian farms, harvested with care and delivered from the grove to your table.
Hey Compà!We work directly with small farms across Italy — families who’ve been growing olives for generations and still do it the right way. They focus on farming, we focus on getting their products to you without compromise.
Hey Compà!Everything we offer comes straight from their hands to yours, carrying a real person’s work, a real story, and a way of life worth sharing. We’re the bridge between the people who grow this food and the people who enjoy it.
Hey Compà!Choosing monocultivar extra virgin olive oil means supporting ancient groves and time-honoured ways of working the land. It means bringing something honest and meaningful into your kitchen.
Hey Compà!FAQ
What makes a great extra virgin olive oil?
The variety of olive affects the oil’s aroma, bitterness, and fruitiness. Older trees often produce deeper, more complex flavors. And just like in winemaking, the land—its soil, climate, and altitude—gives each oil its own unique character.
The best extra virgin olive oil comes from early harvests, typically in October or November, when the olives are still green. These olives produce less oil, but the result is more vibrant, aromatic, and rich in polyphenols—natural antioxidants that enhance both flavor and health benefits. Later harvests yield more oil, but with a milder taste and lower nutritional value.
To protect the trees and olives’ integrity, harvesting is done by hand or with gentle, semi-mechanical methods. Machine harvesting can bruise the fruit and speed up oxidation, which affects quality.
Olives are pressed within 12 hours of being picked. This short time frame preserves their freshness and aroma, and prevents oxidation, which can reduce the oil’s quality.
Modern cold-pressing techniques avoid oxidation and preserve the oil’s natural aroma, flavor, and nutrients.
Light and heat decompose extra virgin olive oil over time. Therefore, we use practical tin cans – they protect the oil, are easy to store and transport, and help keep costs low without compromising on quality.
From the grove
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