Olivious expands from Food Innovation Campus in Ede with scaling ambitions

Olivious produces a daily shot made from olive oil sourced from the so-called Blue Zone in Sardinia, a region known for its relatively high life expectancy. The product is designed with an adapted mouthfeel and mild taste, responding to growing consumer interest in food-based health concepts.

Although the company originated in Sardinia, Olivious is a Dutch business. Since early 2026, it’s based at the Food Innovation Campus in Ede, where it benefits from the knowledge and facilities available in the Food Valley region.

“We combine the quality of Sardinian olive oil with Dutch food technology to create an accessible and distinctive product. Our move to Ede and collaboration with regional partners help us accelerate that ambition,” said founder James Peterzon of Olivious.

James Peterzon, founder of Olivious

For small-scale production, Olivious collaborates with Van Hall Larenstein. In addition, the company has entered into a partnership with NIZO to improve the product’s shelf life. This collaboration is also relevant for the next phase: scaling up production capacity. Olivious is exploring the possibility of organizing production at NIZO,  while exploring future retail opportunities, including health-focused retail channels.

To support its further development, the company is exploring strategic partnerships and investment opportunities. Oost NL supported Olivious in establishing itself in the region and facilitates connections with relevant partners in the ecosystem

“Olivious illustrates how international entrepreneurs find their way to the Food Valley region because of its strong knowledge base and infrastructure. We support them in leveraging this ecosystem and building the right connections for further growth,” said Hilco Beeks, advisor Food at Oost NL.