Origin: 
These olives come entirely from a single grove outside the town of Oliena, in the heart of the Cedrino Valley in Sardinia. A few hundred sparsely planted olive trees grow alongside grazing sheep, rooted in central Sardinia’s sandy loam soils at 620 feet above sea level. Made from Bosana and Nera di Oliena olives, this peppery oil reflects the unique robust flavor profile of Sardinian olive oil.
 
 
Our Process: 
All of our extra virgin olive oil is made to maximize freshness and preserve quality. We hand-harvest every olive and cold-press within hours of harvest at a nearby cooperative mill. The oil is left unfiltered and frozen immediately to lock in its polyphenol-rich flavors, until it is bottled for farmers’ markets or customer orders.