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THE ZONABLÜ STANDARD
Good food deserves a higher standard.
A practical framework for how we select, describe and present the Sardinian foods we bring to Canadian tables.
01 · ORIGIN
Know the place
We identify geographical origin clearly and avoid vague sourcing language.
02 · INGREDIENT
Respect the variety
We value olive cultivar identity, honey's botanical source and the natural character of each ingredient.
03 · PRODUCTION
Explain the process
We communicate production and handling details only when substantiated, including early harvest and cold extraction for EVOO, and nomadic beekeeping and cold extraction for honey.
04 · CERTIFICATION
Be specific
We identify genuine certifications and their relevant control codes.
05 · DOCUMENTATION
Put evidence in context
We distinguish laboratory measurements, product specifications and marketing claims.
06 · TRANSPARENCY
Say what we know
We do not invent awards, scientific findings, health benefits or product specifications.
Applied to our EVOO
Our flagship is a single-origin Sardinian organic extra virgin olive oil from the 2025/26 harvest, made from Nera di Oliena, Bosana and Coratina olives cultivated on the island. It is early harvested, cold extracted and certified organic under EU control code IT-BIO-004. Its laboratory measurements are shared with the tested sample and report context.
Applied to our Sardinian honeys
Our Organic Sardinian Thistle Honey and Organic Sardinian Mediterranean Bush Honey are presented through Sardinian origin, botanical character, nomadic beekeeping and cold extraction. Both were tested for the same core laboratory parameters, including composition, chloramphenicol screening and authenticity. Thistle Honey also has an additional monofloral pollen analysis. We keep each result specific to honey and never transfer olive-oil measurements or claims to it.