In the hills of San Procopio, in the heart of green Calabria, the Posterino family has tended olive trees for six generations. The trees are older still — some centuries old, their roots as deep as the family’s patience.
This is not a brand that bought oil and put a nice label on it. Olive Father is the American name for a real, working, family-run farm that has quietly made award-winning extra virgin olive oil in Europe for decades — and never once sold it here. We’re changing that.
What “family-run” actually means here
Every stage — cultivation, harvest, extraction, bottling — is done by the same family, in the same place, under the same standard. Organic. No chemical fertilizers, no pesticides, no herbicides. Olives picked from the tree, not the ground, and pressed within hours so the oil never has a chance to dull.
Why we’re bringing it to America
Because the American shelf is full of oil that hides where it came from. We think you deserve the opposite: a name, a face, a grove, a harvest date. The father who grew it. That’s the whole idea.
Six generations. One source.