First-bottling pre-order pricing. Retail pricing applies after release.
 
This oil begins at our estate in Italy, not in a warehouse or a broker’s catalog.
 
Our olives were harvested by hand from our own grove, gathered carefully at peak ripeness and taken directly to the local oleificio—the olive mill—without delay. There, they were traditionally processed using a first-press technique that preserves the integrity of the fruit, producing an oil that is vibrant, balanced, and unmistakably fresh.
 
From harvest to pressing, time was the critical factor. The olives were milled immediately to protect their flavor, aroma, and natural antioxidants. The result is a true first-press extra virgin olive oil.  It tastes like olives: clean on the palate, softly grassy, with a gentle peppery finish that signals freshness rather than harshness. 
 
Once pressed, the oil was shipped promptly to ensure it reached you as close to its original state as possible—unblended, untreated, and untouched.
 
This is not a mass-produced oil. It is a small harvest from a single estate, bottled with intention and meant to be used in everyday cooking where quality matters. This is not the oil to heat in a pan to sear meat - it's the one you use to finish your food. It's perfect eaten the Italian way: on its own with a sprinkle of finishing salt for dipping your bread.  Or finishing vegetables, drizzling over soup, beans, eggs, or dressing salads. 
 
This oil doesn’t shout. It does what great olive oil should do—support the food, elevate the plate, and reward simplicity. Be careful, though. Once you taste first-press olive oil from ancient Tuscan trees, you'll be addicted.