Sustainability

At Oliva Dorado, we are dedicated to working with olive farmers who practice sustainable farming practices. Our product comes from an area that is organic certified.

Extra virgin olive oil produced like ours is the only mainstream cooking oil that is a carbon sink, meaning it has the ability to absorb carbon dioxide from the atmosphere and the olive trees trap more carbon from the atmosphere than there release. Whereas all other cooking oils (soybean, canola, sunflower, etc.) add carbon to the atmosphere due to the heavy refining process needed to produce those oils.

The amount of carbon varies, but the International Olive Council estimates that producing 1L of EVOO captures ~10.65kg of carbon from the atmosphere. At this rate, one hectare of an olive grove neutralizes the annual carbon footprint of one person. At scale, the worldwide olive industry absorbs the emissions of a city of 9 million people every year. Compare this to the global refined oil market, which has a negative net effect on carbon dioxide in the atmosphere.

Additionally, many food processing initiatives are wasteful due to the by-products of production having no economic value. On the contrary, the by-products of extra virgin olive oil have several uses. Pit, pomace, and organic materials from the tree are used as fertilizers, animal feed, and renewable energy. Olive leaf extract is often used as a supplement.