Production

from olive to bottle

01 harvest

Carefully picked at the right moment

We harvest olives at their optimal ripeness stage, when the aromas are most pronounced and the nutritional values are at their highest intensity. Speed and careful handling are key to preserving quality.

02 selection

Only perfect fruits

Immediately after harvest, olives undergo selection. Only healthy, undamaged fruits of premium quality are used in production.

03 extraction

Power without compromise

Olives are processed within a few hours after harvest. Using a cold extraction process, we preserve natural polyphenols, aromas, and the freshness of the oil.

Olive oil branch. Maslinova grančica
04 filtration

Purity and stability

Gentle filtration removes natural impurities, ensuring stability and long-lasting freshness without losing character.

05 storage

Protected from light and air

The oil is stored in stainless steel tanks under controlled temperature conditions to preserve aroma and quality until bottling.

06 Filling and Packaging

Freshness sealed in a bottle

Bottling takes place in controlled conditions. Each bottle represents the final seal of a carefully guided process — from fruit to table.

Crafted by a perfectionist

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An Olive Oil Born of Obsession

Majabell is unlike any olive oil you’ve tasted. Pressed from hand-harvested Istrian olives, this bold, absinthe-green oil delivers a bright, complex flavor that transforms everything it touches — from grilled vegetables to the finishing note on a Michelin-level tasting menu.
What makes it truly rare?
It’s the product of a perfectionist’s devotion. An engineer turned olive oil artisan who brings the same world-class precision and care to every step of the process. The result: a vibrant, living oil — packed with character, craftmanship, and emotion.