A short, deliberate range of things we would happily put on our own table. We do not make forty products; we make a handful, and each one has to earn its shelf. Two expressions of single-source Calabrian extra virgin, a certified Tuscan IGP for the occasions that deserve a name and a place, and bronze-drawn pasta built to hold that oil rather than shed it. Everything traces back to groves we can walk and people we can call. This is the whole family.
Organic Extra Virgin Olive Oil — the flagship
Certified organic, single-source, and pressed to be tasted raw. Pour it into a glass and it smells of cut grass, green almond and artichoke; on the tongue it opens fruity, turns pleasantly bitter, and finishes with the peppery catch at the back of the throat that marks a true early-harvest oil rich in polyphenols. This is the bottle we reach for when the oil itself is the point — over fish, white beans, bruschetta, bitter greens, or simply good bread. Explore the Organic EVOO in bottles: 250 ml, 500 ml and 750 ml, always in dark glass.
Classic Extra Virgin Olive Oil — the daily pour
The everyday oil, done properly. Same grove-to-mill discipline, tuned to be rounder and more approachable: softly fruity, gently peppery, generous in the pan. It is the oil you cook with without rationing — eggs, soffritto, roasted vegetables, the Sunday ragù — and still proudly finish a plate with. See the Classic EVOO in bottles, in the same three sizes.
ETRURIUM — Tuscan IGP, certified to its name
Our special-occasion oil carries one of the most demanding regional seals in Italy. ETRURIUM Tuscan IGP is grown, milled and blind-tasted under the Toscano IGP specification — structured, aromatic, unmistakably Tuscan — and it also comes as a certified-organic expression. If the letters on the seal are new to you, we decoded them in DOP, IGP, PDO: what the certifications actually mean.
Bronze-drawn pasta — the oil’s natural partner
Great oil deserves a surface worth clinging to. Our bronze-drawn pasta is extruded through traditional bronze dies that leave each piece rough and porous — the texture that grips sauce and holds a slick of good olive oil instead of letting it pool on the plate. Slow-dried at low temperature, shape by shape, the old way. Not sure which cut to pair with what? Start with our guide to pasta shapes.
Bottles and tins, each with a job
Dark glass bottles (250 ml, 500 ml, 750 ml) are built for the home: light-proof, hand-sized, made to sit within reach of the stove. Light-protective tins (3 L and 5 L) are for the kitchens that never stop — restaurants, trattorie, big families — where value per litre matters and freshness is non-negotiable. Both the Organic and the Classic come in tins.
One rule ties it together
Real provenance, no shortcuts, nothing we would be embarrassed to explain in person. Every lot is traceable to the grove — the standard we document in Single Source & Traceability — and measured against the benchmarks in What Makes Quality Olive Oil. Restaurants and retailers can find volume pricing through our wholesale programme.