Most extra virgin olive oil is made using standard, off-the-shelf machinery. But Merkado Olive isn’t most olive oil—and that is entirely due to our Master Miller, Haim.

Before turning his talents to the grove, Haim spent his career in the world of aeronautical engineering. He spent years studying fluid dynamics, airflow, and complex thermal systems designed for aviation. When he transitioned into olive oil production, he didn't see a traditional agricultural process—he saw an engineering challenge.

"Standard milling machines have a massive design flaw: they let friction create heat spikes. In aviation, uncontrolled heat causes system failures. In olive oil, it destroys the antioxidants. I knew I could build something better."
— Haim, Master Miller

The Mind Behind the Micro-Spikes

Haim realized that when olives are crushed, microscopic friction points cause the temperature to shoot past 27°C. Even if a mill says it is cold-pressed, these hidden "micro-spikes" instantly burn away the delicate polyphenols—the very compounds that make extra virgin olive oil a superfood.

Applying aviation-grade thermal dynamics, Haim custom-designed and built a bespoke milling system from scratch. His proprietary engineering strictly and uniformly locks the temperature below 27°C through every single second of the process.

Pure Obsession, Every Single Batch

Haim doesn't just manage the mill from a computer; he is hands-on for every single harvest. From calibrating the advanced water baths to ensure perfect starting temperatures, to personally monitoring the malaxer and sprinting full stainless steel buckets to the shop's inox containers, Haim treats every batch like a high-performance aircraft.

Because of Haim's aeronautical approach, Merkado Olive is able to press our fruit within 4-8 hours of harvest with absolutely zero heat damage. The result? A level of pure, uncompromised, high-polyphenol oil that standard machinery simply cannot achieve.