ELEVEN11AN AMNAYA ENTERPRISE
Olive heritage · Italian inspiration

A new expression
of the olive.

A concept inspired by Mediterranean landscapes, the pleasure of the table and the craft of fermentation.

Watch the 30-second filmDiscover the story
Olive-based wine concept · Under development
Illustrative Italian-inspired olive grove at sunsetIllustrative Italian-inspired landscape
Our story

Rooted in the grove.
Inspired by the table.

ELEVEN11 is an Amnaya enterprise exploring an olive-based wine concept. Its creative starting point is the meeting of olive heritage and Italian food-and-wine culture: a landscape of cultivated groves, thoughtful craftsmanship and shared meals.

A familiar Mediterranean ingredient.
A new possibility for taste.

Our product formulation is still under development. “Taste of Italy” expresses the brand’s inspiration; it is not a statement of verified Italian manufacture or ingredient origin.

The ELEVEN11 film

Thirty seconds.
A world of inspiration.

Olive groves, ingredient heritage and a glimpse of the ELEVEN11 vision.

English narration and captions. Animated, AI-generated illustrative scenes.

The ingredient behind the idea

The olive, considered.

01 / NUTRITION

Unsaturated fats

Olives provide unsaturated fats and can form part of a varied, balanced diet.

02 / PLANT COMPOUNDS

Naturally complex

Olives and olive oil contain naturally occurring plant compounds. Composition varies with the variety and how the ingredient is processed.

03 / FOOD CULTURE

A Mediterranean story

Olive groves, vineyards and the shared table provide the cultural inspiration for ELEVEN11.

These statements describe olives and olive oil. They do not establish health benefits for ELEVEN11 or for an alcoholic olive beverage. Alcohol consumption carries health risks.
Further reading: International Olive CouncilWHO: alcohol and health
Research vision

From inspiration
to investigation.

Amnaya proposes a research cell with the University of Padova to investigate an olive-based wine formulation. The proposed collaboration remains subject to formal agreement.

The intended scope includes formulation, fermentation behaviour, chemical composition and sensory character. Feasibility and finished-product performance remain to be established.

Proposed · Subject to formal agreement

University of Padova

  • Ingredient and formulation exploration
  • Fermentation and composition analysis
  • Sensory evaluation
  • Stability and production feasibility
Proposal described by Amnaya. No university endorsement or completed research programme is represented.