Mission and vision
We founded Amfora to redefine the olive oil industry and help create a sustainable food system.
Most olive oil comes small, family-run producers that apply traditional methods of cultivation: low/zero chemicals, spring or rain-fed irrigation, manual pruning and harvesting.
But things are changing fast.
Water-thirsty, super high-density production using lots of chemical inputs is now 30% of global production and growing. This kills soil life, emits greenhouse gas, and causes desertification and water pollution. Low prices drive farmers off the land and destroy rural culture and village life.
Commercial customers still get mislabelled, lower quality olive oil through their wholesaler and supermarkets – lower quality, poor taste and low in nutrients.
Amfora changes all that by connecting traditional artisan farmers with commercial customers. By removing intermediaries, our farmers get healthy prices to secure livelihoods and sustainable production. And the customer gets incredible quality extra virgin olive oil for a surprisingly low price.
Impact and sustainability
For us, impact and sustainability are the reasons we founded Amfora in the first place. It is the compass that guides our every step. But what exactly does that mean in practice?
Regenerative agriculture to solve climate change
One liter of our olive oil absorbs over 5 kg of CO2 from the air and stores it in roots, fruits, branches, soil and leaves.
The fewer chemicals (pesticides, fertilizers, etc.) our farmers use, the higher the prices we pay.
Maintaining rural communities and traditions
Large commercial farms and supermarkets mean olive oil prices can be too low for farmers, especially those cultivating smaller plots.
We ship and sell in bulk with the least amount of packaging possible.