Takao’s olive oil is delicious with vegetables, meat or seafood, and it can be combined with lemon, salt and pepper to make the perfect dressing. It is well-compatible with vinegar, miso and soy sauce as well.
About The Company
Toyohiro Takao, started Takao Farm in 2006, in a wasteland full of sawtooth trees and bamboo groves on Shōdo Island. The following year, the field was ready and he planted 200 baby olive saplings. Today, the farmland areas increased and became a wonderful farm of 2500 olive trees. 500 people come to help during the harvest season and the company now produces 7,000 to 10,000 bottles per year.
Takao Nouen’s olive cultivation places importance not only on farm tasks such as grass cutting, healthy soil and olive picking, but also on soil quality and the surrounding environment. To cultivate olives safely, Takao Nouen strictly manages its production processes and the surrounding environment.
Takao Olive Farm is spread out over seven different groves, and each one gets different sunlight and wind exposure, has different soil composition, and has differing access to groundwater. All these elements are carefully considered in order to find the best way to maintain the olive groves. Weather forecasts, seasonal change predictions, as well as utilize lunar rhythms based on the traditional lunar calendar are also taken into account. This information helps plan out cultivation, work schedules, and give Takao’s olive trees the best possible care.
Although the biggest enemy of olive oil is light, you can still enjoy the oil’s vivid green color through Takao Nouen’s transparent bottles, but in the long run, it’s best to wrap the bottle in aluminum foil or protect it some other way. It is always better to use the oil quickly once opened, to ensure maximum flavor and aroma.