OGGLIO

Our artisanal extra virgin olive oil is produced in the Belice Valley in Sicily from olives grown, harvested, and pressed locally, on the same day of picking, within a five-mile radius from the grove.

The olive trees are of the Nocellara cultivar, arguably one of the world’s finest varieties, were planted more than a century ago, and are still tended organically today without the use of any pesticides or artificial irrigation systems.

Every year, the olives are harvested entirely by hand and collected early in the picking season when they are greener and not fully ripe, thus yielding a smaller quantity of oil, which as a result is more intense in flavour.

Our artisanal extra virgin olive oil comes from olives harvested in October, early in the season, thus yielding less quantity but better quality. Unlike most supermarket olive oils, ours has not been refined or treated in any way. In fact the extraction process is very simple: imagine squeezing a bunch of olives in your hands. 

Once pressed, our oil is stored in a stainless steel tank in a cool, dark place to maintain its quality and freshness before being bottled.