Straight from Nonna
MEET YOUR FAVORITE EVOO
From centuries-old Sicilian groves to your kitchen, here's everything Nonna wants you to know about her olive oil.
- 100% Sicilian
- Olives from Family Farms
- Cold Extracted
- First Cold Pressed
- Extra Virgin
Where it comes from
BORGETTO, SICILY
Borgetto, Sicilia
For thousands of years, olive oil has been part of everyday life in Sicily. The families who grow and produce our olive oil have inherited generations of knowledge, refining their craft over decades to create oils of exceptional quality.
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Long sunny seasons help olives ripen slowly and develop rich aromas.
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The Mediterranean breeze improves airflow through the groves, supporting healthy trees.
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Mineral-rich soils provide excellent drainage and the nutrients olive trees need to thrive.
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A naturally dry climate encourages smaller olives with concentrated flavor and high-quality oil.
From grove to bottle
HOW WE MAKE OUR EVOO
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1
The harvest October
Olives are picked early, while they're full of flavor and antioxidants.
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2
To the mill hours later
The olives are washed at the mill to remove any leftover debris and leaves.
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3
Extraction
The whole olives are crushed into a paste and given a good squeeze. This is where we get our liquid gold.
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4
Bottling, in batches
After extraction, our olive oil rests in temperature-controlled stainless steel tanks at the mill, protected from heat, light, and oxygen. Rather than bottling everything at once, we bottle in batches throughout the year, so the oil that reaches your kitchen is as fresh as possible.
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5
Sicily → your kitchen
Once bottled, our olive oil travels directly from Sicily to the United States, straight to our warehouse and on to your kitchen. Every step is designed to protect the freshness and flavor that began in the grove.
Nonna answers
WHAT MAKES GREAT EVOO?
What does “extra virgin” actually mean?
Extra virgin is the highest grade of olive oil. It means the oil is made purely through mechanical extraction, without chemicals or excessive heat, and must meet strict quality standards for flavor and purity.
What does “first cold pressed” mean?
“Cold pressed” oil is produced without excessive heat, helping preserve the olives' natural aromas, flavor, and beneficial compounds.
Why does good olive oil taste peppery?
That peppery sensation in the back of your throat is completely natural. It's a sign that the oil contains healthy phenolic compounds, which also contribute to its fresh flavor and antioxidant content.
Why do you put olive oil in tins?
Light is one of olive oil's biggest enemies. Dark containers help protect the oil from light exposure, preserving its flavor and freshness for longer.
Can you cook with EVOO?
Absolutely. High-quality extra virgin olive oil is excellent for sautéing, roasting, grilling, and everyday cooking. It isn't just for finishing dishes.
Why do harvest dates matter?
Unlike wine, olive oil doesn't improve with age. Fresher olive oil generally offers brighter aromas and more vibrant flavor, which is why harvest timing matters.
Why do you harvest olives before they're “ripe”?
Young olives produce less oil than fully ripe fruit, but they often create more flavorful, antioxidant-rich extra virgin olive oil. Choosing to harvest earlier is a commitment to quality over quantity.
Why is acidity important?
Free fatty acidity is one indicator of olive oil quality. To qualify as extra virgin, olive oil must test below 0.8%. Our current harvest measures just 0.23%, reflecting healthy fruit and careful production from grove to bottle.
Why is there “pulp” at the bottom of my bottle?
Unfiltered olive oil may appear naturally cloudy or contain tiny olive particles which remain in the oil. This is completely normal and doesn't indicate a defect. In fact, we see it as a signal of quality.