Genuine Extra Virgin Olive Oil from Tunisia
High in Polyphenols, 600mg/kg
Harvested and bottled at our own groves in Tunisia, then imported directly into Malaysia.
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Olivko Rumah Sihat Set
The largest bundle: 1.25 litres, with one bottle set aside for the children. On offer now in our online shop.
- <0.2%
- Free acidity
- sehingga 600 mg/kg
- Total polyphenols
- Tunisia
- Single origin
- At source
- Bottled
Bundles
The most popular choices
Every bundle comes with a free jar of Madu Habbatussauda.
Tree to bottle
Why Olivko
Olive oil quality is decided long before the bottle reaches your kitchen. These are the five stages that matter.
- 01
Origin
Olivko comes from Tunisia, one of the oldest olive oil producing regions in the Mediterranean. One source, one country.
- 100% single origin
- Bottled in Tunisia
- No local repacking
- Mediterranean olive oil heritage
- 02
Harvest
The fruit is early harvest and hand picked. An early harvest gives a greener, fresher oil with a higher polyphenol level.
- Early harvest
- Hand picked
- Carefully harvested
- Freshness starts at harvest
- 03
Extraction
First cold pressed, within roughly 3–4 hours of harvest. Rapid, controlled processing.
- First cold pressed
- Cold extracted
- 3–4 hours after harvest
- Controlled production
- 04
Protection
Olive oil degrades when it meets light and oxygen. Olivko is CO₂ sealed and filled into dark glass bottles.
- CO₂ sealed
- Dark glass bottle
- Protection from light
- Protection from oxygen
- 05
Traceability
From tree to bottle, then shipped to Malaysia in a temperature controlled shipment. A source you can trace.
- Tree to bottle
- Temperature controlled shipment
- Traceable source
- Product integrity
Quality You Can Measure
Numbers, not promises
"Extra virgin" is a broad grade. The IOC acidity limit is 0.8% — an oil at 0.7% and an oil at 0.18% both qualify. That is why the real number matters.
<0.2%
Free acidity
IOC EVOO standard limit
Free acidity is the basic indicator of olive oil quality. The lower it is, the better the condition of the fruit and the extraction. The IOC standard allows up to 0.8% for extra virgin. Olivko sits below 0.2%.
sehingga 600 mg/kg
Total polyphenols
Polyphenols are naturally occurring antioxidant compounds in the olive fruit. The level can be measured and varies with variety, harvest timing and processing. Olivko carries up to 600 mg/kg.
- 100%
- Single origin Tunisia
- All Olivko oil comes from one source in Tunisia and is bottled there. There is no local repacking and no blending with oil from elsewhere.
- 3–4 jam
- Harvest to extraction
- The olives are cold extracted within roughly 3–4 hours of being picked. Keeping that window short helps preserve freshness and the oil's natural characteristics.
The same grove, every season
One grove in Tunisia, not a blend of several countries
The fruit is picked early in the season and cold extracted close to the grove, so the oil that reaches Malaysia comes from the same single source each time.
From the grove to your kitchen
Six steps, one season
The quality of an olive oil is decided on the day it is picked, not afterwards. This is what happens to every batch of Olivko.
- 01
Early harvest
The fruit is picked while still green. That yields less oil per tree, but higher polyphenols and more flavour.
- 02
Picked by hand
Hand picking avoids bruising the fruit. Bruised fruit starts to degrade before it ever reaches the press.
- 03
Cold extracted within 3–4 hours
Pressing happens close to the grove, without heat. The longer the gap between picking and pressing, the higher the acidity.
- 04
Laboratory tested
Free acidity, peroxide value, K232 and K270 are checked before bottling. The ONH report puts acidity at 0.18%.
- 05
CO₂ sealed, dark glass
Oxygen and light are what spoil olive oil. Both are shut out before the bottle leaves the plant.
- 06
Shipped temperature controlled
The journey to Malaysia is temperature controlled, so the oil you open is the oil that was bottled.
Video
From the Groves of Tunisia to Your Kitchen
See for yourself where your olive oil comes from — the groves, the harvest, and the bottle that reaches your door.
From Tunisia to Malaysia
One source, one country
Tunisia is among the oldest olive oil producing regions in the Mediterranean. Olivko comes from there — not a blend of several countries, not repacked somewhere else.
The fruit is early harvest, hand picked and cold extracted within roughly 3–4 hours. The oil is then CO₂ sealed, filled into dark glass, and shipped to Malaysia in a temperature controlled shipment.
Certifications
Backed by documents, not adjectives
Organic, food safety and halal — each from a recognised body.
Ecocert Organic
USDA Organic
EU Organic
Halal
FSSC 22000
BRCGS Food Safety
FDA Registration
International Recognition
Judged outside Tunisia
Olivko has been recognised through international olive oil competitions.
120international awards
NYIOOC World Olive Oil Competition
London IOOC
EVO IOOC
IOC Mario Solinas
Olive Japan
Oil China
Leone d'Oro
Full Collection
Every Olivko product
12 options, from a 250ml bottle to 3 litres.
Before You Buy
What to check on an olive oil
Five quick questions you can put to any brand, including ours.
- 01
Is the acidity stated?
A good olive oil can state its free acidity. If that number appears nowhere, you have no way to compare.
- 02
Where is it from?
Look for a single country of origin, not a list of several. "Packed in" is not the same as "bottled at source".
- 03
Is the bottle dark or clear?
Light damages olive oil. Dark glass or tin protects the oil far better than a clear bottle under bright shelf lighting.
- 04
When was it harvested?
Olive oil is not wine — it does not improve with age. The closer to harvest, the better.
- 05
Is "extra virgin" enough on its own?
"Extra virgin" is a broad grade. The IOC limit is 0.8% acidity. An oil at 0.7% and an oil at 0.18% can both be called extra virgin.
FAQ
Questions we are asked most
- How do I know if olive oil is real or fake?
- Ask for the numbers. Genuine extra virgin olive oil can be laboratory tested, and a confident seller will show you the result. Three things worth asking: what the free acidity is, where the fruit came from, and when it was harvested. Olivko is tested by ONH Tunis (report N° 2025B1064, 17 March 2026) at 0.18% acidity — the international limit for extra virgin is 0.8%. Ask any other brand for theirs.
- Why does 0.2% acidity matter?
- The International Olive Council (IOC) standard allows free acidity up to 0.8% for extra virgin. That is a maximum, not a target. Olivko sits below 0.2%, less than a quarter of that limit. Low acidity points to fruit in good condition, processed quickly.
- Why does Olivko cost more than other olive oil?
- Because what is in the bottle is measurable. Olivko is single origin from one source in Tunisia, bottled at that same source, mechanically pressed, and laboratory tested at 0.18% acidity with polyphenols up to 600 mg/kg. Cheaper oil is often blended across several countries, or contains refined oil. Comparing the price per bottle alone does not show that difference.
- Is Olivko halal?
- Yes. Olivko is halal, recognised by JAKIM.
- Can Olivko olive oil be taken straight?
- Yes. Olivko is food-grade extra virgin and is commonly eaten raw — drizzled over salad, bread, soup or rice after cooking. A slight peppery catch at the back of the throat is normal in fresh olive oil. We do not recommend a daily dose: this is a food, not a supplement.
- What is the difference between extra virgin olive oil and ordinary olive oil?
- Extra virgin means the oil was extracted mechanically, without high heat or chemicals, and meets set quality limits. "Pure" or ordinary olive oil is usually a blend containing refined oil. The difference is measurable — free acidity being one of the measures.
Quality You Can Measure
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