{"id":13,"date":"2026-06-30T19:44:06","date_gmt":"2026-06-30T19:44:06","guid":{"rendered":"https:\/\/olivefather.com\/?page_id=13"},"modified":"2026-07-21T15:27:52","modified_gmt":"2026-07-21T15:27:52","slug":"products","status":"publish","type":"page","link":"https:\/\/olivefather.com\/?page_id=13","title":{"rendered":"Products"},"content":{"rendered":"\n
\"The<\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

Organic Extra Virgin Olive Oil \u2014 the flagship<\/h2>\n\n\n\n

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<\/a>. This is the bottle we reach for when the oil itself is the point \u2014 over fish, white beans, bruschetta, bitter greens, or simply good bread. Explore the Organic EVOO in bottles<\/a>: 250 ml, 500 ml and 750 ml, always in dark glass.<\/p>\n\n\n\n

Classic Extra Virgin Olive Oil \u2014 the daily pour<\/h2>\n\n\n\n

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 \u2014 eggs, soffritto, roasted vegetables, the Sunday rag\u00f9 \u2014 and still proudly finish a plate with. See the Classic EVOO in bottles<\/a>, in the same three sizes.<\/p>\n\n\n\n

ETRURIUM \u2014 Tuscan IGP, certified to its name<\/h2>\n\n\n\n

Our special-occasion oil carries one of the most demanding regional seals in Italy. ETRURIUM Tuscan IGP<\/a> is grown, milled and blind-tasted under the Toscano IGP specification \u2014 structured, aromatic, unmistakably Tuscan \u2014 and it also comes as a certified-organic expression<\/a>. If the letters on the seal are new to you, we decoded them in DOP, IGP, PDO: what the certifications actually mean<\/a>.<\/p>\n\n\n\n

Bronze-drawn pasta \u2014 the oil’s natural partner<\/h2>\n\n\n\n

Great oil deserves a surface worth clinging to. Our bronze-drawn pasta<\/a> is extruded through traditional bronze dies that leave each piece rough and porous \u2014 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<\/a>.<\/p>\n\n\n\n

Bottles and tins, each with a job<\/h2>\n\n\n\n

Dark glass bottles<\/strong> (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<\/strong> (3 L and 5 L) are for the kitchens that never stop \u2014 restaurants, trattorie, big families \u2014 where value per litre matters and freshness is non-negotiable. Both the Organic<\/a> and the Classic<\/a> come in tins.<\/p>\n\n\n\n

One rule ties it together<\/h3>\n\n\n\n

Real provenance, no shortcuts, nothing we would be embarrassed to explain in person. Every lot is traceable to the grove \u2014 the standard we document in Single Source & Traceability<\/a> \u2014 and measured against the benchmarks in What Makes Quality Olive Oil<\/a>. Restaurants and retailers can find volume pricing through our wholesale programme<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-13","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/olivefather.com\/index.php?rest_route=\/wp\/v2\/pages\/13","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/olivefather.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/olivefather.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/olivefather.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/olivefather.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13"}],"version-history":[{"count":2,"href":"https:\/\/olivefather.com\/index.php?rest_route=\/wp\/v2\/pages\/13\/revisions"}],"predecessor-version":[{"id":123,"href":"https:\/\/olivefather.com\/index.php?rest_route=\/wp\/v2\/pages\/13\/revisions\/123"}],"wp:attachment":[{"href":"https:\/\/olivefather.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}