Olive Auction built this page from public records so buyers can find the estate. Its own people can claim it at no cost — complete the story, list lots, answer buyers.
After a claim, we confirm by emailEverything here comes from public sources — award lists, certification registers, the territory inventories. The rest of the story — the family, the grove, the real age of the trees, this year's lab sheet — only the mill can tell, and it is the part buyers bid on.
The Bidni is an olive found only on the Maltese Islands, and until recently it was barely found even there: the brand's collection notes describe it as once known only to a secluded stretch of woodland between Bidnija and Wardija. Its oldest known specimens still stand in the Bidnija grove at Mosta, which Heritage Malta records as protected under the Antiquities Preservation Act since 1933 and held at the highest level of protection ever since, some twenty large trees whose trunks, on carbon dating Heritage Malta cites, give a living age of around 500 years, with a genetic signature specific to that grove.
The bottling under the Bidni name comes from a working grove. The variety was brought back by Sammy Cremona and then by the Grima family, and Joe Grima and his son Immanuel now cultivate around 600 Bidni trees, yielding roughly 500 litres of oil a year. The Mediterranean Culinary Academy, founded by Kurt Mifsud, manages the brand. Fruit is picked early, a trait that keeps the olive fly off it, and cold-pressed within 24 hours, giving an oil with a markedly peppery finish from its polyphenol level and, as the producers describe it, an acidity figure well below the usual extra virgin ceiling. In 2023 it took a Platinum in the Quality Awards of the London International Olive Oil Competition, entered as a Bidni monovarietal by Mediterranean Culinary Academy Ltd, and reported as the first Maltese olive oil given that competition's Platinum.
From the public record: londonoliveoil.com · heritagemalta.mt · il-lokal.com · independent.com.mt
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Lab numbers, tree references, harvest dates, a photo — the tap-through form asks only for what buyers pay for.
Auction with a confidential reserve, or a fixed-price allocation. We review it and it goes live.
The catalogue goes to this list before it goes on the site. When the sale closes you get every hammer price from it — including the ones that disappointed.
Two emails. Then quiet until Sale No. 2.
