Seto Inland Sea, where the final finishing diet includes toasted olive pomace, the pressed skins and pits left after the island’s famous olive oil production.The result is a flavor unlike any other beef in existence. The olive lees infuse the snow-white fat with an unmistakable perfume of fresh green olives, roasted nuts, and subtle citrus, while the legendary marbling (almost always BMS 11–12) melts into a silky, almost truffle-like richness. One bite delivers an initial wave of buttery umami, followed by a bright, herbaceous finish that lingers like a fine extra-virgin olive oil on the palate. It is, quite simply, the most aromatic and complex Wagyu ever created.Because of its extreme scarcity, Olive Wagyu is allocated by lottery even inside Japan. At The Wagyu Store, we secure limited monthly allotments directly from Shodoshima’s sanctioned farms, offering prized cuts such as the Olive Wagyu Striploin, Ribeye, and ultra-exclusive Whole Tenderloin. Each piece arrives with its official Olive Wagyu certificate and unique serial number.Sear it for just seconds per side to preserve the delicate olive fragrance, serve it as carpaccio with a drizzle of the island’s own olive oil, or let it melt over steaming rice; every method reveals why Michelin-starred chefs call this “the holy grail.” Olive Wagyu is not merely rare; it is a once-in-a-lifetime revelation. Secure yours before it disappears.