Each harvest, I return to our family’s grove in Flumeri, our ancestral town in Southern Italy, where I hand-pick olives alongside my family and local farmers.

Pressed within hours of harvest at a local mill, then carefully filtered and bottled by us to preserve freshness, flavor and naturally occurring polyphenols.

High quality olive oil isn't just for finishing. It's high antioxidant profile make it more resistant to oxidation and heat than lower quality oils, making it an excellent choice for roasting, frying, and sauteing.