Vlora Olive Oil

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Vlora is a single-origin extra virgin olive oil from the Albanian Riviera, pressed exclusively from Kalinjot — Albania's indigenous olive variety, grown almost nowhere else on earth.

25/10/2026

Right now, above the Bay of Vlorë, the mill is running.

“Cold pressed” is on almost every good bottle, and it has a real definition: the oil was separated from the olive paste below 27 °C. No heat. That’s the whole thing.

What it does not tell you is how fresh the oil is, how long the olives waited before milling, or where they grew.

And “first cold press”? Almost every modern mill uses centrifugation rather than presses — and there’s no second press to be first to.

Ours is Kalinjot, hand-picked and milled the same day, within six hours of leaving the tree.

Full label guide on the site — link in bio.

15/10/2026

The harvest has started.

Above the Bay of Vlorë the Kalinjot olives are coming off the trees by hand, into shallow crates, and going under the press within six hours. That number matters more than almost anything else on a label: the longer fruit waits, the more it ferments, and the further the oil drifts from what it could have been.

One grove. One variety. A harvest year and a lot number on every bottle.

Reserve from this pressing — link in bio. Nothing is charged until it ships.

10/10/2026

👀 Nobody ever teaches you how to taste olive oil, so here it is. It takes two minutes.

🫒Pour a little into a small glass. Cup one hand over the top and warm it with the other — body heat lifts the aromas. Smell it: you are looking for cut grass, green tomato, almond. If it smells of nothing at all, that tells you something too.

🥳Then slurp it. Pull air through the oil and over your tongue. It feels ridiculous and it is how professional tasters do it, because the air carries the volatiles to the back of your nose.

If it catches in your throat and makes you want to cough — that is a good one. The burn is oleocanthal, and it is highest in fresh oil.

Try it on whatever is in your cupboard tonight and tell us what you find.

🕙 The harvest has started.🫒 For a few weeks each autumn, olive oil is nothing like the bottle in your cupboard. It comes...
08/10/2026

🕙 The harvest has started.
🫒 For a few weeks each autumn, olive oil is nothing like the bottle in your cupboard. It comes off the press cloudy, violently green, and peppery enough to catch at the back of your throat — sometimes enough to make you cough. That is olio nuovo, the first oil of the year, and almost nobody outside an olive-growing region ever tastes it.

❓The reason is simple: by the time oil has been filtered, settled, shipped and shelved, the window has closed.

Ours is being picked and cold-pressed above the Bay of Vlorë this month. If you want some while it is still new, the link in our bio takes you to the harvest reservation — nothing is charged until it ships.

🕟 Vjelja ka filluar.
🫒 Për pak javë në vit, vaji i ullirit nuk ka asnjë lidhje me shishen në raft. Del nga mulliri i turbullt, jeshil i fortë, dhe të kap në fyt — ndonjëherë aq sa të bën të kollitesh. Ky është vaji i ri, dhe pak njerëz jashtë zonave të ullirit e provojnë ndonjëherë.

❓Arsyeja është e thjeshtë: deri sa vaji filtrohet, qetësohet, transportohet dhe del në raft, ajo dritare është mbyllur.

Ulliri ynë po vilet dhe shtrydhet i ftohtë mbi Gjirin e Vlorës këtë muaj. Na shkruani në WhatsApp për të rezervuar nga vjelja e re.

06/10/2026

Olio nuovo. The first oil of the harvest, and the only weeks of the year it tastes like this.

Cloudy because it is unfiltered. Bitter because the fruit is fresh and healthy. Peppery because of oleocanthal, which is at its highest the day it is pressed and falls from there. In the trade they grade it informally by how much it makes you cough.

Picked by hand above Vlorë and cold extracted within six hours. Reserve from this harvest — link in bio, nothing charged until it ships.

24/09/2026

🫒Go and look at the back of your olive oil bottle right now. Find the harvest date.

🌻Not the best-before date — that one is chosen by whoever bottled it and tells you almost nothing. The harvest date is the day the olives were picked and pressed. If the label doesn’t carry one, that silence is usually the answer.

Olive oil is fruit juice, not w**e. It does not improve on the shelf. Most supermarket bottles were pressed 12 to 18 months before you opened them.

Ours will say October 2026. Single-origin Kalinjot, picked by hand above Vlora and pressed within six hours.

The harvest list hears first. Link in bio.

In a few weeks, this becomes oil. 🫒😍 Right now the olives are still on the branch, half green and half turning violet. T...
22/09/2026

In a few weeks, this becomes oil. 🫒

😍 Right now the olives are still on the branch, half green and half turning violet. That short window is the whole year. When it opens, we pick by hand, carry the fruit in shallow crates so nothing bruises, and press the same day.

😎 No storage. No waiting. Branch to mill in hours.

That is the only reason a bottle can taste green and peppery months later, and it is why the harvest date goes on every label we print.

Pas pak javësh, kjo bëhet vaj.

Tani ullinjtë janë ende në degë, gjysmë të gjelbër e gjysmë në vjollcë. Ajo dritare e shkurtër është i gjithë viti. Kur hapet, vjelim me dorë, i mbajmë kokrrat në kasa të cekëta që të mos dëmtohen, dhe i shtrydhim po atë ditë.

Pa depo. Pa pritje. Nga dega te mulliri brenda orëve.

Kjo është arsyeja pse vaji mbetet i gjelbër dhe piperoz edhe muaj më vonë, dhe pse data e vjeljes shkruhet në çdo etiketë.

Vjelja e re po vjen. Na shkruani në WhatsApp për ta rezervuar.


07/09/2026

⁉️ Sa kushton një shishe vaj i vërtetë ulliri? Një vit. 🫒

📆 Prill — lulëzimi. Gusht — dielli i Jonit. Tetor — vjelja me dorë. E njëjta ditë — shtrydhja e ftohtë. Dhe data e vjeljes në çdo shishe, sepse një vit punë meriton të shkruhet.

🥳 One bottle of real olive oil costs a year — that’s why we print the harvest date.

🔗 vloraoliveoil.com — link in bio

EVOO

🔎 Njëri nga këta është vaj ekstra i virgjër i freskët. Tjetri — vaj i rafinuar, pa jetë. 🫒🥰 One of these is fresh extra ...
03/09/2026

🔎 Njëri nga këta është vaj ekstra i virgjër i freskët. Tjetri — vaj i rafinuar, pa jetë. 🫒

🥰 One of these is fresh extra virgin. The other is refined, lifeless oil.

👀 A apo B? Shkruani në komente. 👇

🔗 vloraoliveoil.com

What does real Kalinjot taste like? 🫒🫒 Rich, fruity aroma. Balanced bitterness. And that peppery catch at the back of yo...
01/09/2026

What does real Kalinjot taste like? 🫒

🫒 Rich, fruity aroma. Balanced bitterness. And that peppery catch at the back of your throat — the sign of living polyphenols, fresh from the press.

🥰 Aromë e pasur frutash, hidhësi e ekuilibruar, dhe djegia e lehtë në fyt — shenja e polifenoleve të gjalla. Kështu shijon Kalinjoti i vërtetë. 🇦🇱

🔗 Taste the south → vloraoliveoil.com (link in bio)

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Vlore
Vlora
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