The soil rested. You stayed. Now we're back.

Not every year yields a great harvest.

When the weather turned and the olives struggled, we chose to wait — tending the soil, caring for the trees, and trusting that patience makes better oil.

You waited too. And for that, we're deeply grateful.

The grove is generous again. The olives came in full and fragrant, pressed slowly the way they always have been — by centrifuge, in small batches, always cold pressed, always only first press, with nothing added and nothing rushed.

This is what Tuscan olive oil is supposed to taste like. Not a product. A season. A decision to do things right, even when it's harder.

We'd love to welcome you back to our table. Explore our new harvest below —  

From our grove to your kitchen — thank you.