オリーブ牛 公式サイト

website
オリーブイメージ

世界が注目する瀬戸内・小豆島。「オリーブ牛」の歴史はここからはじまった。The Seto Inland Sea and Shodoshima Island, catching the attention of people around the world.
The history of "Olive-fed Wagyu Beef" started here

Olive-fed Wagyu Beef (OFW) was first introduced to the Japanese market
in 2011 and quickly earned a well-deserved reputation for excellence.
Most notably OFW took home a special prize for fat quality at the 2017 Wagyu Olympics.
OFW was featured on Eater’s The Meat Show with meat expert ※Nick Solares.
Solares noted that, “While finishing cattle with olive lees is unique to Kagawa,
the success of the process means that you shouldn’t be surprised to see it widely adopted in the future.”

オリーブイメージ

五感を呼び覚ますしあわせのストーリーA sensational, happy story

In 1908, Japan conducted its first olive test cultivations. Imported olive saplings were planted at three locations.
Shodoshima island in Kagawa was the only location at which the saplings took root. From that point on,
Shodoshima was known as the birthplace of olive cultivation in Japan.

オリーブイメージ

瀬戸内の風土に抱かれて循環型の畜産がはじまるEmbracing the Seto Inland Sea climate,
a recycling-oriented livestock
production system has started.

"Olive-fed Wagyu Beef" is produced exclusively on Shodoshima island, in Kagawa Prefecture.
The olive tree is a symbol of Kagawa. On Shodoshima, farmers who are specialists in fattening have created cattle feed from
the parts of olives that are usually discarded after pressing.
"Sanuki wagyu" is a product of olives and the mild climate of the Seto Inland Sea.
"Olive-fed Wagyu Beef" is a premium Sanuki Olive Beef, made only in Kagawa.

オリーブイメージ

日本の美食がここにある"wagyu"、香川から世界へTruly Japanese gastronomy
"Wagyu," from Kagawa Prefecture to the world

Cattle farming has a long history in Kagawa, stretching back to the year 700.
In 1882, Shodoshima became the first place in Japan to start fattening beef. In the early 1900s,
Kagawa-produced beef was highly regarded by people in Kyoto, Osaka and Kobe, who affectionately called it
"Sanuki Wagyu". Unwavering efforts and a favourable climate have contributed to the development of fattening technology.
The production of high-quality "Sanuki Wagyu" is grounded in knowledge and skill.