Where the Oil
Begins.
From the terraced groves of Safita to the stainless-steel tanks of our modern mill — every drop of Ward.Olive oil is born in the mountains of the Syrian coast.
Over 200 Hectares of Ancient Olive Land
Our olive groves stretch across the terraced hillsides of Safita in the Tartus Governorate — one of the most fertile olive-growing regions in the Mediterranean basin. The trees, many over a century old, produce the Rumi and Souri varieties prized for their robust flavour and high polyphenol content. Harvesting begins each October, hand-picked and transported to the mill within 24 hours to preserve freshness and acidity levels.
Ward Modern Olive Mill Pieralisi Super 1
At the heart of our operation is the Ward Modern Olive Mill in Safita — equipped with a Pieralisi Super 1 continuous cold-press system, installed in 2004. The two-phase extraction process operates at temperatures below 27°C, preserving the oil's natural antioxidants, polyphenols, and aromatic compounds. The mill processes up to 8 tonnes of olives per hour during peak harvest season, with full traceability from grove to tank.
From Press to Pure Oil
The Original Press Where It All Began
Before the 2004 Pieralisi upgrade, Ward.Olive operated the traditional hydraulic press that started it all in 1982. These iconic machines — stacked with esparto grass mats and driven by hydraulic pressure — extracted the first oils that built our reputation across the Syrian coast. We preserve this heritage as a testament to the craftsmanship and patience that defined a generation of Syrian olive oil production.
Temperature-Controlled Storage & Filtration
Post-extraction, the oil is transferred to food-grade stainless-steel tanks in our climate-controlled storage facility. Maintained at 15–18°C year-round, the tanks prevent oxidation and preserve the oil's organoleptic properties for up to 18 months. Our filtration system removes residual moisture and fine particles, producing a crystal-clear oil ready for bulk export or bottling. Storage capacity exceeds 500 tonnes across our Safita facility.
From Grove to Export
Own Olive Groves
200+ hectares of Rumi and Souri olive trees across Safita's terraced hillsides, managed by our family since 1982.
Pieralisi Cold Press
Continuous two-phase cold extraction at below 27°C, processing up to 8 tonnes per hour with full traceability.
Climate-Controlled Storage
500+ tonne capacity in food-grade stainless-steel tanks maintained at 15–18°C to preserve quality and freshness.
Filtration & Decanting
Multi-stage filtration removes moisture and fine particles, producing export-ready oil meeting IOC and EU standards.
Local Expert Team
A dedicated team of agronomists, mill operators, and quality technicians with decades of experience in Syrian olive production.
Strategic Location
Safita's proximity to Tartus Port enables efficient bulk loading and export logistics to Mediterranean and Gulf markets.
Three Generations.
One Standard.
The Ward family has cultivated these lands since 1982. Today, our local team of over 40 permanent staff — agronomists, harvest supervisors, mill technicians, and quality analysts — carries forward the same commitment to excellence that defined our first harvest. During peak season, we work alongside more than 120 seasonal workers from the surrounding villages of Safita and Tartus.
Ready to Source
Direct from Origin?
Whether you need bulk virgin oil for refining, premium EVOO for private label, or a sample to evaluate quality — our team in Safita and Dubai is ready to assist.