The series consist of five products including extra virgin olive oil made using an abundant amount of olives that are carefully grown in Kagawa Prefecture, a leading producer of olives in Japan. Thanks to the dry warmer months similar to the Mediterranean climate, Kagawa is known to be the first place in the country to have successfully cultivated olives. More than 3,000 olive trees produce good olives that grow under plenty of sea breeze from the Seto Inland Sea. Olives are carefully picked one by one by hand to prevent damaging them. The 100% domestic olive oil, which involves painstaking effort to produce, has won gold and silver awards at the OLIVE JAPAN International Olive Oil Competition for three consecutive years and recognized worldwide.
Under the international standard, the olive oil must have no more than 0.8 percent acidity in order to be classified as extra virgin, but namiliva’s extra virgin oil has an acidity level around 0.1%, which makes it the highest quality. With eco-friendly initiatives in mind, the residues of oil extraction and leaves are used entirely as animal feed and fertilizers. Determined to provide quality food, which is a basic necessity of life, the company continues to work responsibly to be friendly to both people and the environment.