When you choose our olive oil, you’re not just choosing what happens at harvest or at the press. You’re choosing how that oil is protected, stewarded, and respected for thousands of miles, across land and sea, until it reaches your kitchen.

This is the part of the story most people never see — and the part where quality is most often lost.

Extra virgin olive oil is sensitive. Heat and temperature fluctuations accelerate oxidation, dull aromas, flatten flavour, and degrade the very compounds that make fresh oil so valuable — including polyphenols.

Importantly, it isn’t only high temperatures that cause damage. Repeated warming and cooling, common during shipping, port handling, and storage, place stress on the oil’s structure. Over time, these fluctuations quietly erode freshness and stability long before the oil is ever opened. That’s why, from the moment our oil leaves our farm, it is kept at a constant, carefully controlled temperature of 18°C. Not sometimes. Not when convenient. Always.

Whether the oil is leaving our farm, waiting at portside docks, crossing seas on a vessel, or travelling by road between our farm and our UK facilities, it remains within the same narrow temperature range; protected from both heat and harmful temperature variation - preserving freshness, structure, and flavour exactly as we intended when it was pressed.

Our oil does not travel in standard shipping containers. It is loaded into a dedicated (reefer) container, set to 18°C, used exclusively for our oil.

The container is loaded at our farm under family supervision. The temperature is checked and set. The oil is placed inside. And then the doors are closed. The final visual confirmation, the last time the oil is seen before its journey is witnessed by our father and his daughter, Amelia, standing together as the container is sealed.

From that moment on, the container is not opened, the oil is not handled, the seal is not broken, and no third party touches the oil. The next time the oil is seen again is thousands of miles away — when the container arrives at our UK facility, and the seal is broken and the doors opened by family once more, this time by the son.

Between those two moments, nothing changes. The oil remains sealed, untouched, and held at 18°C throughout its journey.

Why We Use a Dedicated Reefer Container
This approach gives us temperature stability, exclusivity of cargo, freedom from third-party handling, and total traceability. We know where the oil has been, who has handled it, and who has not.

This level of control is rare in the olive oil world — but it’s the only way we believe oil of this quality should travel.

The Cost of Doing It Properly
Shipping olive oil this way costs more. Dedicated refrigerated containers are more expensive to lease, require careful planning and coordination, and limit shortcuts and flexibility.

For these reasons, many producers — and even premium brands — choose simpler routes. Oils are often shipped unrefrigerated, exposed to temperature swings at ports, on ships, and during inland transport.

A Journey Measured in Care — and Miles
From Amman to Aqaba by road, from Aqaba through the Red Sea and the Suez Canal to Port Said, and from there across the Mediterranean and Atlantic to London Gateway, the oil travels approximately 5,000 km (3,100 miles), always sealed and temperature-controlled.

Why This Matters to You
Because of this care, the oil you receive is exactly the oil that left our farm. Aromas remain vivid. Flavours remain structured and expressive.

The oil reflects the harvest — not the journey. This isn’t about speed. It’s about stability, stewardship, and respect — for the fruit, the work behind it, and for you.

From Our Family to Yours
When the container finally arrives at our UK facility and the doors are opened, the journey ends — and only then does the oil begin its final step toward your kitchen. This is the care behind the journey.

And it’s why we believe olive oil should never be treated as just another commodity.