About us

Who we are

We are a family run company that have been in the olive oil business for three generations, so know what it takes to make delicious and healthy olive oil. The founding team is made up of George Bennell, Co - Founder of Belazu, and Fynn Bennell, who has spent his time working in top kitchens across the UK and Spain, before working a stint in sustainable food production. 

Over the last 30 years, we have been working with the most forward thinking and innovative olive oil producers. When launching bona, our goal has always been this: find the highest quality olive oil which balances great taste, nutritional value, sustainable farming practices and affordability, and package it in the best way possible to preserve this taste and nutritional value.

Our supplier

Our oil is sourced from an old family friend based in Catalonia, Spain. Separated from the sea by the Prades mountains, the groves are located close to Lleida, where nutrient rich soil and dry air ensure favorable growing conditions and optimal flavour, particularly for organic varieties. The family has been producing olive oil since the 1930s, marrying all the knowledge of sustainable and organic farming practices with a state of the art milling process to achieve the olive oil you have today.

How we retain flavour and polyphenolic content

In the field

Our olives are grown using 100% organic farming practices, this is made possible by the variety of olive tree, thriving local biodiversity, as well as dry air due to a separation of the groves from the sea by the Prades mountains. We exclusively use Arbequina olives. This variety is considered self fertilising, allowing for farming without the use of chemical fertilisers. This is a resistant, reliable and delicious olive native to the Catalonia region of Spain.  The separation from the Mediterranean Sea results in much dryer air than in coastal regions. This is important as it is difficult to farm organically if there is a high moisture content in the air as detrimental funghi & bacteria thrive in more humid environments. Furthermore, the groves have a sophisticated irrigation system in place which provides very precise water management. This is both essential for maintaining the health and productivity of the trees, as well as ensuring optimal sustainability without wastage.

Harvesting

The Arbequina olives are picked and milled in the first months of the harvest season, when the olives are still green and the flavour at its’ best. Choosing the precise moment to harvest olives is very important to optimise the flavour, stability, and yield of oil produced. To ensure this is done right, our supplier’s mill is equipped with a  near infrared detection analysis (NIR) system, capable of determining acidity, moisture, oil content, polyphenol content, ripeness index & fruit health. Generally, we harvest our olives before they are at their ripest, while this compromises on yield - it optimises the concentration of polyphenols and flavour. The olives are primarily harvested when the air temperature is lower, with the reason being that the lower temperature preserves the olives’ delicate polyphenols in the harvesting process.

Transporting from field to mill

When the olives are picked, they are taken immediately to the temperature controlled mill which is located on the same site as the groves.  The shorter the time between harvesting and milling, the less polyphenols are lost. We aim for 30 minutes between harvesting and arriving at the Mill. This is by no means standard, with some of the best producers even boasting a 12 hour time period. This rapid transfer from field to mill ensures that the polyphenol count remains high, important for both the nutritional value of the oil, as well as for preserving its’ taste and overall stability. 

Milling

Milling is the stage in which the olives are turned from a solid to a liquid. Traditionally this was done by large stone wheels which crushed the olives. In our process it is done by tiny knives rather than stone wheels to minimise stress on the olives. Key milling parameters such as sieve size, rotor speed, and cutting temperature can all be adjusted. When milling we keep the temperature of the paste at 26°C. This is the sweet spot that provides the ideal balance between aroma expression and polyphenol extraction. 

Malaxation

Malaxing is the process in which the pulp is massaged/kneaded in order to homogenise the oil droplets so they come together forming larger droplets, essential for the following extraction process. The olive paste is first processed using an innovative airtight vertical malaxing system with 8 mixers, each holding 800 kg of paste, these are designed to minimise oxygen exposure and allow for very short malaxing times (under 15 minutes), which helps preserve and concentrate the oil’s aromas. Thermal jackets enable precise control of paste temperature, kept consistently at 26 °C as with the milling.

Extraction

Extraction is the process in which the oil is separated from the paste. The extraction phase uses two horizontal centrifuges with different capacities (1,500 kg/hour and 6,000 kg/hour), designed to efficiently separate the solid matter, water, and oil.  A secondary vertical centrifugation system removes any remaining water, ensuring a clean and pure extra virgin olive oil. 

Filtration

Filtration is the process in which any remaining solid matter and water is removed from the oil. While there is a narrative that ‘unfiltered’ oil is superior and perhaps more authentic, for us this process is essential. It removes remaining solids and water which can negatively affect the flavours and aromas of the oil - as well as impacting overall stability and shelf life. Our oil passes through a double continuous plate filtration system with dual pressure tanks, ensuring quality and stability. Combined with high polyphenol content, this guarantees a long shelf life and exceptional product consistency.

Packaging

Our oil is packaged in a bag under vacuum. This bag has a tap at the base which ensures that when the oil leaves the bag, the bag contracts and the space is not replaced by air - so the oil does not oxidise. Keeping the exposure to oxygen as minimal as possible is key when preserving the polyphenols present. As well the bag is opaque, so photo-oxidation can not occur as it does in a glass bottle.