Olive Wagyu, also called Sanuki Wagyu, is one of Japan’s rarest expressions of A5-grade wagyu beef online, produced exclusively on Shodoshima Island in Kagawa Prefecture. The cattle are raised from the Sanuki bloodline and finished on a distinctive diet that includes roasted olive pulp, a byproduct of the island’s olive industry. This feed contributes to exceptionally fine marbling and elevates oleic acid levels, resulting in a silky texture and a clean, buttery richness. The fat develops a light golden hue and a subtle nutty character that sets it apart from other Wagyu. Its remarkable fat quality earned international recognition at the Wagyu Olympics in 2017, further cementing its reputation as one of the most unique and sought-after Wagyu varieties in the world.