Origin Story
In October 2019, I spent a weekend visiting family in Flumeri, a small village in southern Italy.
By chance, I had arrived in the midst of the olive harvest.
I was quickly put to work alongside my cousins. We spent the afternoon in the groves, picking olives and filling crates. Once they were full, we loaded up our truck and headed to the local mill.
That night, we finally returned home with a large jug of freshly pressed olive oil.
It was 9:30 p.m., and dinner was waiting for us. We gathered around the table, drizzling each dish with oil made from the olives we had picked that same afternoon.
I had never tasted olive oil like this. Everything on the table was better.
I thought, I have to find a way to bring this back to America.
Seven years later, here she is!
Savino Vita is the same olive oil my family has enjoyed for generations, produced in small batches from our single-estate grove in the hills of Campania. The purpose has always been simple: to make the highest-quality olive oil for the people we love.
Now that includes you.
Our Mission
We are an artisanal food brand devoted to offering the world’s finest olive oil. With a respect for tradition and sustainability our products are a result of remarkable craftsmanship. We elevate every culinary experience, bringing loved ones together to savor divine food and shared moments.
Preserving the Art of Authentic Olive Oil Production
A vast majority of Italy's olive oil is bought in bulk by industrial giants. It is then blended with other oils to create a standardized product that loses its unique regional tasting notes and character, making it less expensive but far inferior. At Savino Vita, we're driven to save the dying art of olive oil production.
In Flumeri, Italy, I had the privilege of making olive oil with my family, learning the traditional methods and experiencing the true authenticity of the process. Inspired by this experience, I am committed to bringing America the world’s finest olive oil!
Where we are today
After generations of growing olives in Campania, I imported my family's first shipment of olive oil to the United States.
My cousin Nicole studied agriculture and runs our production in Italy. I’ve been learning alongside her, returning for harvest and getting as involved as I can in the process. With her knowledge of agriculture and my love of food and marketing, it felt like the perfect partnership.
After a lot of research and preparation, I registered our production and the local olive mill with the FDA and learned the process of importing our oil to the U.S.
Today, for the first time, our family’s olive oil is available here in America.