Cold-pressed under 27°C
Never heated to squeeze out more yield. Keeping the paste cool protects the polyphenols and the fresh, grassy aromas that heat would boil away.
Single-estate, first cold-press, harvest-dated
Single-Estate Olive Oil
First cold-press, harvested and milled the same day. One tin from one grove — pressed within hours of picking, so it reaches your kitchen tasting of fresh grass, green almond, and a peppery kick at the back of the throat.
Why a great oil ruins the cheap stuff
Everything a real olive oil should be, and nothing it should not
Most supermarket oil is months old and blended from who-knows-where. We date every tin and press it the day we pick.
Harvest-dated, not best-before
Every tin shows the month it was pressed, not a meaningless expiry two years out. Olive oil is a fruit juice — you want it young.
One estate, one blend
Picked from our own grove of Coratina and Frantoio trees. No pooling from anonymous mills, no cutting with cheaper oil to hit a price.
Milled within hours of picking
From branch to press the same morning. Every hour a picked olive sits, it loses freshness and gains bitterness — so we do not let it wait.
Sealed in light-proof tin
Light and air are what turn good oil rancid. A steel tin keeps both out, so the last pour tastes like the first.
Shipped by the harvest, not the year
We ship the current pressing while it is at its peak and stop when the season sells out. No two-year-old stock on a shelf.
One grove on a hillside
You can taste exactly where it came from
Blended oil hides its origin on purpose. Ours names the grove, the trees, and the month — because it has nothing to hide.
Estate-grown, milled on site, tasted before it ships
Our oil comes from a single family estate — the same terraced grove of Coratina and Frantoio trees, harvested by hand each November and milled in our own press within hours. Every batch is tasted before it is tinned. If a pressing is flat or greasy instead of green and peppery, it never carries the estate label. What you pour is the same oil we cook with at home.
- 500ml of extra-virgin oil from a single harvest, harvest date on every tin.
- Drip-free pour spout; store it cool and dark and finish within months.
- One estate, two olive varieties, nothing blended in — ever.
Ready to taste what olive oil is supposed to be?
$34 with free shipping and a full-refund guarantee. If it doesn't change how you cook, send it back for your money.
Poured over everything, all year
What people taste after the first tin
Real notes from cooks who finish a tin and reorder. Yours could be here next.