Origin: These olives come entirely from a single grove set between the historic town of Castelvetrano and the Mediterranean Sea. A few hundred olive trees grow alongside scattered citrus, rooted in the Belìce Valley’s silty loam soils at 350 feet above sea level. Made exclusively from Nocellara del Belice olives, this oil reflects the unique fruity profile of Sicily.
 
 
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.