About Oliflix Extra Virgin Olive Oil

Flix is a municipality located in the southwest corner of Catalonia, Spain and is home to Oliflix, a uniquely artisan crafted, organic, extra virgin olive oil made from ancient orchards, using old-world techniques. Their oil is extracted exclusively from organically grown olives, free from chemical fertilizers, pesticides or environmental pollutants. This oil boasts a very high polyphenol content without the associated bitter taste. Extreme care is taken at every step to deliver a smooth tasting, high quality, organic, extra virgin olive oil.

Oliflix is made the traditional way using granite stone mills, hydraulic presses, gravity separated, paper filtered, sediment racked and purged. Originating in Catalonia, Spain, a location famous for producing the best olive oil in the world.

This award winning, artisan-crafted extra virgin olive oil is made from a blend of Organic Arbequina & Empletre olives for a delicate taste with sensations of almond, leaf and golden apple. 

  • Organically grown - traditionally extracted, Non-GMO
  • Certified Extra Virgin – the highest quality and freshness
  • First (only) Cold Pressing - Extracted at well below 29C/85F 
  • Tested for both heavy metals and other toxic contaminants.
  • Low acidity and high in polyphenols w/ naturally occurring Vitamin E
  • Crafted by Old World Artisan Master, Antonio Rey Solé

              Why Oliflix?

              Since most olive oils use similar methods of extraction, most experts agree that the single greatest difference in quality is derived from the way the olives are grown & harvested. While we agree and focus special attention on the trees and the harvest, we also feel there is a lot to be gained by reverting to traditional extraction techniques.

              Located adjacent to a nature and wildlife preserve, Antonio Rey Solé inherited his centuries-old olive orchard from his ancestors and like his forefathers, he has never used a pesticide or fertilizer, nor does he even water his orchards. He believes the natural stresses associated with rain & drought, improve the health of his trees and quality of his olives.

              Earthworms and Castings

              Indeed, he must be onto something, because you cannot help but notice the incredible number of earthworm castings, blanketing every square meter underfoot. Not only are the castings indicative of a thriving earthworm population in the soil, but of themselves are highly prized as a plant super-food. Castings also aid the moisture retention of the soil and delivery to the plants as well as curbing root diseases and inhibiting insect pests.

              Hand Picked Daily

              Harvest begins in the early winter around November. Every day the workers pick the trees by hand and deliver the olives fresh to the mill that evening. Because they never touch the dirt, the olives are not washed before or after separating the miscellaneous stems and leaves. An unnecessary step that can adversely affect the quality and taste.

              He doesn’t stop there! Instead of using modern self-contained, stainless steel grinders, malaxers and centrifugal decanters, Antonio processes his oil the old-fashioned way.

              Granite Stone Mill


              With winter warehouse temperatures hovering around 15º Celsius/59º Fahrenheit, the olives are first ground into a paste using giant granite stone mills, minimizing the malaxing time. Malaxing is a mechanical mixing or stirring process that allows the micro-droplets of oil in the paste to coalesce into larger drops that are more easily extracted. The malaxed paste is spread onto round woven hemp mats and stacked in successive layers about five feet high. 

              First Cold Pressed

              At this point the weight of each layer is already causing the olive juice and oils to flow into collectors. These stacks are carted to the giant hydraulic presses that slowly squeeze out most all the juice and over 80% of the oils from the paste. Some of the resulting dry pomace is burned as fuel but the majority is broken up and sold to other processors for lower quality oil products. 

              The oil is then gravity separated from the juice and residual paste using several successive tanks. The waste juices are recycled by sprinkling them back onto the orchard grounds. After a seven-stage paper filtration the oil is stored in giant underground ceramic tanks to gravity decant – essentially separating the sediment in a procedure known as racking. Finally the oil is pumped into stainless steel containers and purged (another sediment reducing step). Samples are then sent out for testing just before bottling and shipping.

              Oliflix is one of the few remaining companies in the world using this “old world” production method. The result is “one of the best olive oils in the world” according to the NYIOOC 2019 (New York International Olive Oil Competition).

              Mr. Antonio Rey Solé believes this is the ONLY way to make a truly unique and high quality olive oil. At Key Elementals we couldn’t agree more. Oliflix is a delicate blend of Arbequina and Empletre olives with sensations of almond, leaf and golden apple.

              Antonio does not regularly enter competitions but he has always walked away with a gold or silver award. This year he won a silver award at the 2019 World Olive Oil Competition in New York!


              One of the most delicious olive oils you’ll ever experience.

              Use Olive Oil often? The Larger 5L. size is perfect for Vegans, Vegetarians or those on a Keto diet, Paleo diet, or just healthy eaters & healthy families. Plus, the 5 Liter jug means serious savings!