Our Producers

Two groves, two people, two styles of oil.

Giuseppe

Giuseppe, olive oil producer in Collesano, Sicily
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Map
Trees
53
Cultivars
Biancolilla, Nocellara, Passulunara
Harvest
October–December
Method
Hand-harvested
Pressing
Pressed within hours of harvest
Sizes
250 ml / 500 ml
Style
A lighter, easy-going style
Best With
Salad, fish, vegetables

There is a hillside above Collesano where the morning light arrives before it reaches the town. It faces east, toward the sea, and on it stand fifty-three olive trees that Giuseppe has known longer than most people know anything. He retired from the world, but never from this land. He still harvests by hand — slowly, quietly, the way his father did. Just the sound of wind through silver leaves and the patient work of a man who believes that oil, like love, cannot be hurried.

The oil: Giuseppe's small grove produces a delicate, grassy oil with a clean, elegant finish. The Biancolilla cultivar dominates, giving the blend a lightness that works as well on raw fish as on a simple bruschetta.

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Nicola

Nicola, olive oil producer in Collesano, Sicily with 425 olive trees
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Map
Trees
425
Cultivars
Biancolilla, Cherolea, Passulunara, Nocellara, Alivieddu, Cerasuola
Harvest
October–December
Method
Hand-harvested
Scale
Thousands of litres per harvest
Pressing
Pressed within hours of harvest
Sizes
250 ml / 500 ml
Style
A bolder, more robust style
Best With
Bread, grilled vegetables, meat, legumes

Nicola walks his groves the way an actor walks a stage — knowing every mark, every line, every silence. Over four hundred trees stand under his care, spread across the open hills where Collesano breathes. By day, he is a force of the earth: pruning, pressing, pouring thousands of litres each harvest. By night, he helps those around him, giving to his neighbours the same generous spirit he gives to his land. He is the kind of man a community is built around — loud when it matters, tender when no one is watching.

The oil: Nicola's larger, more diverse grove produces a richer, fuller oil with a more structured profile. Six cultivars contribute depth and complexity. This is the oil for bold dishes — grilled meats, hearty soups, roasted vegetables — where you want the oil to hold its own.

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