Every bottle of Olive Father begins with a question someone at the mill can answer: which grove, which morning, which cultivars, how many hours from branch to press. This page exists so you can ask those questions yourself.
Most contact pages are there because a website is supposed to have one. Ours is here because the questions people send us are exactly the ones we most want to answer. When was this pressed? What was the acidity at bottling? Is it really from one estate? Those are not awkward questions. In a category where blended, mislabelled and oxidised oil is routinely sold as “extra virgin”, they are the only questions that matter.
Write to us and you will not reach a ticketing queue. You will reach a small team that knows the groves of San Procopio, the rhythm of the harvest, the mill and the lot numbers — and that would rather spend twenty minutes on a real answer than send you a brochure.
Who writes to us, and what we can do for you
Restaurants, grocers and specialty stockists
Chefs, delis, independent grocers and specialty shops are the people we most want on the other end of this line. Tell us what you sell, roughly what volume you need, and whether you want bottles, tins or both. We will come back with trade formats, harvest allocation and a sampling plan — because no serious buyer should commit to an oil they have not tasted side by side with what they pour today. Everything about trade accounts is set out on our wholesale page.
Early access to the first US release
This oil has been pressed, sold and awarded in Europe for years and has never crossed the Atlantic before. A single family estate produces what the trees give in a season, and no more — so the first American allocation is finite. If you want to know the moment ordering opens, tell us and we will put you near the front of the line. One message when there is something to say; no drip campaign.
Press, writers and editors
If you cover food, provenance, agriculture or Italian producers, we are an easy interview. We can provide samples, high-resolution imagery and a candid conversation about what is wrong with the olive oil category as well as what is right with our corner of it. Start with our story and how olive oil is really judged, then ask us anything those pages leave open.
Questions about the oil itself
How long it keeps once opened. Whether you can cook with it (you can). Why a fresh oil catches at the back of the throat (that is oleocanthal, one of the polyphenols that mark a living oil). Which of our expressions suits the way you actually eat. Much of this is covered in our FAQ and on our quality page, but if you would rather ask a person, please do. Nobody here considers these questions basic.
How to reach us
Email hello@olivefather.com. (In the spirit of everything else on this site: this address is a placeholder while we finalise the US launch, and it will be live and monitored before ordering opens. We would rather tell you that than let a message disappear.)
To get a complete answer in one exchange, tell us which of the four you are — buyer, early customer, press, or curious cook — and where you are writing from. Trade enquiries move fastest with your business name and the kind of kitchen or shop you run.
The four numbers we will always share
Plenty of producers treat these as internal. We publish them, because disclosure is the only thing that separates a claim from a fact:
- The harvest date — not the best-before date, but the window in which the fruit came off the tree. Freshness is everything in olive oil; read why in our harvest page.
- Free acidity and peroxide value at bottling — the two laboratory measurements at the heart of the extra virgin grade.
- The cultivars in the lot, and roughly in what proportion.
- The lot number, which traces back to specific groves in San Procopio and a specific pressing.
If a producer cannot or will not give you those four things, that is itself an answer. It is why we built the whole operation around single source and traceability rather than around a label.
Where your question actually lands
Olive Father is pressed from the groves of Azienda Agricola Posterino — six generations of the same family in San Procopio, Calabria, with a Tuscan estate behind our ETRURIUM IGP line. One family, named groves, olives taken to the mill within hours of picking and followed from grove to bottle. Not a blend assembled from tankers and given an Italian-sounding name. When you write, you are writing to the people who stand behind that.
Thank you for taking the time. We made this oil to be tasted and questioned — in that order.