What we hold ourselves to
The Standard
Most olive oil is a story with no receipts. KALTA is a set of rules — and the proof that we keep them.
KALTA
Read the tin.
Every batch is tested by an independent laboratory, and we publish the results — the laboratory’s name and its report number included.
See a batch report- 1Single origin · Jaén
- 2Early harvest
- 3Cold pressed
- 4Batch code → the report
The rules
Five rules. No exceptions.
- 1Early harvestPicked green in October, when the fruit is richest in polyphenols — the compounds behind the peppery bite.
- 2Cold pressedSqueezed under 27°C. No heat, no chemicals — just olives.
- 3Single originOne place: Jaén, Spain — one cultivar, one early harvest. Never blended with anonymous oils.
- 4Independently testedEvery batch is tested by independent laboratories. Not a claim — a receipt.
- 5Always in a tinAluminium blocks the light that ruins olive oil, keeping it fresher, longer, than glass.
Three oils, one standard
Same rules. Three places.
Built for the drizzle, and versatile enough for everything else.
KALTA 600 The valley oil · 250mlGrown low, picked late — for when the food is simple and the oil is the flavour.
KALTA 1000 The mountain oil · 250mlReleased only when a batch reaches the top band.
Not a ladder. A map — and the same five rules under all three.
The proof
We don't ask you to trust us.
Every tin carries a BATCH code and a QR. Scan it and you'll see that exact pressing's report — the polyphenol number, acidity, harvest week, and tasting notes. The whole story of one tin, measured by a lab with no stake in the answer.
Verify a tin →Launching December 2026 · Dubai
Hold us to it.
The standard is easier to taste than to explain.
Join the list for first access at launch — and be the first to scan a tin and read its report.