There are producers who sell forty products and producers who sell six. We are the second kind, and not out of modesty. Every item below exists because someone in this family would put it on their own table on a Tuesday night — and because we can name the grove, the harvest window and the mill run behind it. A range this short is a constraint we chose. It is the only way we know to answer every question about every bottle without reaching for a spreadsheet.
Two expressions of single-source Calabrian extra virgin. One certified Tuscan IGP for the occasions that deserve a place-name. Bronze-drawn pasta built to hold that oil rather than let it slide to the bottom of the bowl. That is the whole house.
Organic Extra Virgin Olive Oil — the flagship
Certified organic, single-source, picked early and milled the same day. Pour it into a glass, warm it in your palm, and it comes up green: cut grass, green almond, artichoke leaf, a note of fresh tomato vine. On the tongue it opens fruity, turns frankly bitter across the middle, and finishes a beat later with the peppery catch at the back of the throat that tells you the polyphenols are still in the bottle. In Calabria they measure that catch in coughs.
This is the oil for when the oil is the point — raw over white beans, grilled fish, bitter greens, bruschetta, bean soup, or simply bread and salt. It is assertive on purpose; it wants something with weight to argue with. Explore the Organic EVOO in bottles: 250 ml, 500 ml and 750 ml, always in dark glass, always harvest-dated on the label.
Classic Extra Virgin Olive Oil — the daily pour
The everyday oil, made with the same discipline and tuned to a different job. Softly fruity, rounder through the middle, gently peppery on the finish — an oil you cook with generously rather than rationing by the teaspoon, and still finish a plate with. Eggs, soffritto, roasted vegetables, the long Sunday ragù, a mayonnaise that does not fight back.
It is extra virgin in the full sense, not a softened compromise: same grove, same mill, same free-acidity discipline, picked at a slightly later point in the window. 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, with the herbal edge and the long dry finish that region is known for. It also comes as a certified-organic expression.
A protected seal is not decoration. It binds an oil to a defined territory, a defined set of cultivars and an independent panel that can refuse it. If those letters are new to you, we decoded them in DOP, IGP and PDO: what the certifications actually mean.
Bronze-drawn pasta — the oil’s natural partner
Great oil needs a surface worth clinging to. Our bronze-drawn pasta is extruded through traditional bronze dies rather than the Teflon ones that make pasta fast and glassy. Bronze leaves each piece microscopically rough and porous — the chalky, matte texture that grips sauce and holds a slick of good olive oil instead of letting it pool on the plate.
Then it is dried slowly at low temperature, shape by shape, over many hours rather than a few. Slow drying costs money and holds flavour; industrial high-heat drying does the opposite. Not sure which cut belongs with which sauce? Start with our guide to pasta shapes.
Bottles and tins, each with a job
Packaging is a preservation decision before it is a design one. Light is the fastest way to destroy an extra virgin — it strips the very compounds you paid for, and it does it quietly.
Dark glass bottles (250 ml, 500 ml, 750 ml) are built for the home: light-proof, hand-sized, made to live within reach of the stove and be finished within weeks of opening. Light-protective tins (3 L and 5 L) are for the kitchens that never stop — restaurants, trattorie, large families — where value per litre matters and freshness is non-negotiable. Both the Organic and the Classic come in tins.
What you will not find here is a clear glass bottle. There is no version of that choice that serves the oil.
One rule ties it together
Real provenance, no shortcuts, nothing we would be embarrassed to explain in person. Every lot traces to a grove we can walk — the standard we document in Single Source & Traceability — and is measured against the chemical and sensory benchmarks laid out in What Makes Quality Olive Oil. If you want to see the path from tree to cap, it is set out step by step in From Grove to Bottle.
Where to start
If you have never tasted a true early-harvest oil, start with the Organic and taste it beside whatever is currently in your kitchen — that comparison settles the argument faster than anything we can write. If you cook every day and want one bottle that does everything, start with the Classic. Restaurants and retailers can find volume pricing and case configurations through our wholesale programme, and anyone with a question we have not answered can reach a real person on the contact page.