A look inside Fandler, top Austrian Olive Oil.

The 100-year history of Fandler is a story of responsibility and pioneering spirit, of honouring tradition while embracing progress, and of genuine respect for people and nature. Because true mastery can only arise when you think in generations.

In Styria, the green heart of Austria, far away from industrial mass production, cold-pressed organic oils are crafted that delight gourmets from all walks of life. Where quality takes absolute precedence over quantity, every drop becomes a tiny masterpiece. But what makes Fandler’s organic oils truly unique? It is the legendary quality of the products and the company’s rich cultural heritage. It is the company site, which has remained the same for over a century and has yet continually evolved. It is the attention to detail visible in every corner, and the spirit of innovation passed down from one generation to the next.

It takes time to grow from a young presser to a master presser. It takes time to learn, with attention and concentration, how coarsely or finely each individual oilseed or fruit needs to be ground and, after gentle warming, when it is ready for pressing to produce the precious, cold-pressed Fandler oils.

Even though we have since developed further with the help of technology to make our quality more measurable, experience and intuition remain the most important tools of our Fandler press masters. We dedicate ourselves to our work with care, appreciation, and love for the product, selecting the best raw materials and reliable partners, and adhering to the complex piston pressing process out of conviction. At Fandler, all oils are gently cold-pressed – without additional heating and the frictional heat of conventional pressing methods. This preserves the valuable components, fatty acids, and vitamins, as well as the authentic flavor, the typical aroma, and the natural color of our oils. The unmistakable Fandler quality has remained unchanged since 1926.