Olive Oil Insights

There’s More Than One Kind of Olive.

Most extra virgin olive oil in the supermarket is a blend of different types of olives from different farms. The goal is consistency, but the result is a bland, uniform flavor that misses the unique character of each olive.

But Italy is home to over 500 unique olive varieties. Each one carries its own flavors and aromas, shaped by the region, climate, and soil where it grows. Blended oils simply can’t capture that rich diversity and subtlety.

That's why we only source monocultivar extra virgin olive oils, each made from one typeof olive, grown on one farm.

You can taste the rich diversity and subtle differences in eachoil—the distinct personality of every single variety and the care behind it.

Choosing oils like these means supporting ancient groves, local growers, and time-honouredways of working the land. It means bringing something honest and meaningful into yourkitchen.

We travel across Italy to taste, meet, and learn from the people who make these oils. Slowly,we’re building a collection worth sharing. You’ll see new varieties appear over time, and onlythe best ones stay.

What we pay attention to in olive oil:

  • Flavor & aroma: from green and peppery to mild and nutty.

  • Intensity: Light and delicate? Or bold and robust?

  • Health benefits: High-polyphenol oils are rich in antioxidants and good fats — and they taste amazing too.

How it’s made matters:

The process behind the oil also plays a key role in its flavor and quality. Our farmers carefully manage each stage, combining traditional know-how with strict quality control.

1. Olive Variety, Tree Age & Land

The variety of olive affects the oil’s aroma, bitterness, and fruitiness. Older trees often produce deeper, more complex flavors. And just like in winemaking, the land—its soil, climate, and altitude—gives each oil its own unique character.

2. Time of Harvest

The best extra virgin olive oil comes from early harvests, typically in October or November, when the olives are still green. These olives produce less oil, but the result is more vibrant, aromatic, and rich in polyphenols—natural antioxidants that enhance both flavor and health benefits.

Later harvests yield more oil, but with a milder taste and lower nutritional value.

3. Harvesting method

To protect the trees and olives’ integrity, harvesting is done by hand or with gentle, semi-mechanical methods. Machine harvesting can bruise the fruit and speed up oxidation, whichaffects quality.

4. Time Before Pressing

Olives are pressed within 12 hours of being picked. This short time frame preserves theirfreshness and aroma, and prevents oxidation, which can reduce the oil’s quality. and aroma, and prevents oxidation, which can reduce the oil’s quality.

5. Pressing & Oxidation Control

Modern cold-pressing techniques avoid oxidation and preserve the oil’s natural aroma,flavor, and nutrients.

Why tin cans?

Light and heat break down extra virgin olive oil over time. That’s why we use practical tincans—they protect the oil, are easy to store and transport, and help keep costs downwithout compromising quality.