Premium olive grove and eco-tourism investment project
Koboli and Večkoti villages, Ajdovščina municipality (Vipava Valley)
4.404 ha (44,041 m²) — initially 3.04 ha of vineyard plus 1.36 ha of arable land
Production of premium extra-virgin olive oil (EVOO) plus experiential agritourism where guests participate in the harvest
The Vipava Valley is the warmest zone in western Slovenia, with an average temperature of 14°C and around 1,800 hours of sunshine
Domestic production covers only about 25% of national EVOO demand
Tourist flow is growing (+14% in 2023-2024); Ljubljana is 1 hour away, Trieste 45 minutes and Venice Airport about 2 hours
| Producer | Distance | Area | Price, €/l | USP |
|---|---|---|---|---|
| Petram Oljka | 7 km | 6 ha | 22 | Organic, small batches |
| Lisjak Oil | 35 km | 15 ha | 24 | Awards, luxury packaging |
| Our project | — | 4.4 ha | 26 | Harvest tourism plus storytelling |
| Year | Area, ha | Action | Budget after grant |
|---|---|---|---|
| 2025 (Y1) | 2,2 | Vine removal, soil loosening, compost, planting 500 trees/ha and drip irrigation | 23 980 € |
| 2026 (Y2) | 2,2 | Repeat for the remaining area | 23 980 € |
| 2027 (Y3) | — | Care, shaping and first tourism weekends | 6 820 € |
Native cultivar
The most common variety in Slovenian Istria. Known for its intense, spicy character. The oil is very fruity, with aromas of freshly cut grass, green apples, olive fruit and almonds.
Resistant to low temperatures, making it suitable for the local climate.
Native cultivar
A variety from Slovenian Istria. The tree is medium-sized with a full canopy. Oil content in the fruit is relatively low.
Known for a refined taste profile with a balanced combination of pungency and bitterness. Contains a high concentration of polyphenols.
| Year | % of full yield | Oil, t | Revenue from oil |
|---|---|---|---|
| 2025-27 | 0 | — | — |
| 2028 (Y4) | 20 | 0,40 | 4 800 € |
| 2029 | 35 | 0,78 | 9 360 € |
| 2030 | 60 | 1,19 | 14 280 € |
| 2031 | 80 | 1,58 | 18 960 € |
| 2032+ | 100 | 1,98 | 23 760 € |
Full yield: 0.45 t of oil/ha × 4.4 ha; direct sales price of €12/kg.
Tasting room and restroom
No building permit required if the enclosed area is under 30 m², plus a 15 m² terrace
Gravel surface plus solar pergola with EV charging, supported by an Eco Fund grant
| Product | Number of guests | Price/person, € | Annual income |
|---|---|---|---|
| “Pick your own olives” + lunch | 300 → 500 | 150 | €45-75k |
| Workshop + tasting | 200 → 400 | 40 | €8-16k |
| Online oil store | — | €26/l | ≥ 50% of oil volume |
Harvest tourists replace a professional crew, saving approximately €950/ha.
Immersion in centuries-old olive harvesting traditions with local experts.
Masterclasses in tasting different varieties of olive oil.
Replacing hired labor with tourists participating in the harvest
Creating brand ambassadors through personal experience and emotional connection
Creating a stable income stream during the off-season and before full fruiting begins
| Item | Gross | 40% Grant | Net |
|---|---|---|---|
| Orchard — Stage 1 | 39 967 € | 15 987 € | 23 980 € |
| Orchard — Stage 2 | 39 967 € | 15 987 € | 23 980 € |
| Reception cabin | 25 000 € | — | 25 000 € |
| Total | 104 934 € | 31 974 € | 72 960 € |
€1,250/ha
€300/ha
35% of tourism revenue
| Year | Revenue | Expenses + Investments | Net Cash Flow | Cumulative |
|---|---|---|---|---|
| 0 | — | — | 0 € | 0 € |
| 1 | 704 € | 23 980 € | -23 276 € | -23 276 € |
| 2 | 31 408 € | 23 980 € | 7 428 € | -15 848 € |
| 3 | 46 408 € | 6 820 € | 39 588 € | 23 740 € |
| 4 | 81 160 € | 6 820 € | 74 340 € | 98 080 € |
| 5 | 89 724 € | 6 820 € | 82 904 € | 180 984 € |
| 6 | 100 664 € | 6 820 € | 93 844 € | 274 828 € |
| 7 | 110 416 € | 6 820 € | 103 596 € | 378 424 € |
| 8 | 120 168 € | 6 820 € | 113 348 € | 491 772 € |
| 9 | 125 168 € | 6 820 € | 118 348 € | 610 120 € |
| 10 | 130 168 € | 6 820 € | 123 348 € | 733 468 € |
Register .com, .si and .eu domains
“The northernmost olives of the Mediterranean”
Clean, eco-focused design emphasizing premium quality and authenticity
Pricing above the market average to emphasize exclusivity and high product quality
Prioritizing direct sales to end customers to maximize margins
Creating integrated tourism packages that combine activities and products
Using seasonal offers and limited releases to create exclusivity
| Risk | Mitigation |
|---|---|
| Frost below -8°C, once every 10 years | Frost-resistant varieties; orchard insurance at €35/ha/year |
| Drought | Irrigation and mulch; monitoring; solar pump financed through Eco Fund credit |
| Price decline | Focus on direct sales and tourism services, where pricing is more resilient |
| Labor shortage | Volunteer program plus tourists |
The Istrska belica variety can withstand temperatures down to -10°C, making it suitable for the Vipava Valley climate. Young trees will additionally be protected with wraps during cold periods.
Implementation of a high-efficiency drip irrigation system powered by solar energy. Mulching methods will also be used to preserve moisture, with regular soil-moisture monitoring.
Focus on the premium segment and direct sales, where price fluctuations have less impact on margins. Income is diversified through tourism offers, which are less exposed to commodity price risk.
The innovative “Olive Weekend” model lets tourists participate in the harvest, solving labor shortages while creating an additional income source.
Clearing and planting of stage 1; reception cabin order
Stage 2 planting; cabin opened; online booking launched
First harvest weekend with bloggers, 200 guests
Start of organic conversion; 0.4 t of oil
Full harvest — 2 t of oil; over 1,000 guests; expansion plan
June 2025
September 2025
January 2026
July 2025
March 2026
