We don’t source from catalogs or distributors.
Every producer we work with is someone we know—whose land we’ve walked, whose process we’ve seen, and whose products reflect a deep connection to place and tradition.
These relationships are the foundation of everything we offer.

EMBRACE

Embrace was born from producer Carmen Bonfante's desire to give greater value to extra virgin olive oil — not simply as a product, but as an expression of Sicily’s culture, landscape, and well-being. Rooted in the native Nocellara del Belice cultivar, Embrace reflects a deep connection to the land and a commitment to sharing the richness of Sicilian tradition through exceptional olive oil

A certified olive oil sommelier and technical expert in extra virgin olive oils, Carmen approaches her work with both precision and passion. Her dedication extends far beyond production alone — combining sensory expertise, sustainability, education, and a profound respect for Sicilian heritage to create oils that are authentic, expressive, and deeply intentional

Embrace olive oil is elegant, balanced, and distinctly Sicilian. Produced from Nocellara del Belice olives, it offers fresh aromas of green olive, citrus, aromatic herbs, almond, artichoke, and tomato, with a harmonious palate marked by delicate bitterness, vibrant pepperiness, and a refined, lingering finish.

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FRANTOIO GABRIELE 0.2

For three generations, the Gabriele family has been dedicated to olive oil production in western Sicily, preserving a tradition rooted in the region’s agricultural heritage. What began with traditional stone milling methods evolved in 1974 when Pietro Gabriele modernized the family frantoio while maintaining the values and craftsmanship passed down through generations. Today, the family continues that legacy through the 0.2 line — named for its remarkably low acidity and exceptional standard of quality.

What sets Frantoio Gabriele 0.2 apart is its unwavering attention to detail at every stage of production — from cultivation and harvest timing to milling and preservation. Guided by a deep respect for the land and a commitment to quality over quantity, each harvest is approached with the intention of producing olive oil that is both authentic and expressive of Sicily’s agricultural heritage.

Frantoio Gabriele 0.2 olive oil is vibrant, elegant, and balanced, with fresh vegetal aromas and layered notes of green olive, aromatic herbs, almond, and artichoke. On the palate, it presents a harmonious bitterness and refined peppery finish, reflecting the freshness, polyphenol richness, and complexity characteristic of high-quality extra virgin olive oil.

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Sikulus

Rooted on the volcanic slopes of Mount Etna, Sikulus represents four generations of Sicilian olive-growing tradition. Located near Santa Maria di Licodia at nearly 950 meters above sea level, the estate combines the heritage of Sicilian cultivation with innovation, sustainability, and meticulous modern production practices.

Founded by Sergio Pappalardo — olive oil technician, sommelier, and advocate for exceptional extra virgin olive oil — Sikulus was created to share the identity, culture, and authenticity of Sicilian olive oil through certified DOP and IGP productions. These certifications reflect strict standards of cultivation, traceability, and production, preserving the integrity, provenance, and distinctive character of Sicily’s volcanic Mount Etna territory in every bottle.

Sikulus olive oils are vibrant, elegant, and deeply expressive of Etna’s volcanic terroir. Their oils present fresh vegetal aromas with notes of green tomato, aromatic herbs, green olive, and artichoke, balanced by refined bitterness and a lively peppery finish. Careful harvesting and temperature-controlled preservation help maintain the oils’ freshness, complexity, and organoleptic integrity from grove to bottle.

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Colli Borbonicci producer in his olive grove

Colli Borbonicci

Rooted in Oliveto Citra, a historic village in Campania’s upper Sele Valley, Colli Borbonici reflects a deep connection to the land and the olive-growing traditions that have shaped the region for centuries. Inspired by the historic “Bourbon Hills,” where the Bourbon Kingdom once developed trade and communication routes tied to olive oil production, the estate preserves a legacy deeply woven into the cultural identity of southern Italy.

Cultivating historic olive varieties including Frantoio, Carpellese, Leccino, and Rotondella, Colli Borbonici combines organic farming practices, careful harvesting, and cold extraction methods to create oils that express the authenticity, character, and agricultural heritage of Campania. In addition to olive oil production, the estate also grows its own durum wheat used to produce traditional semolina pasta, preserving the flavor, traceability, and regional identity of Campania through thoughtful cultivation and slow production methods.

Colli Borbonici olive oils are balanced, elegant, and distinctly Mediterranean in character. Their oils present fresh vegetal aromas with notes of green olive, almond, aromatic herbs, and tomato leaf, accompanied by harmonious bitterness and a refined peppery finish. Careful harvesting and meticulous extraction practices preserve the oils’ freshness, complexity, and vibrant organoleptic integrity from grove to bottle.

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Tenuta Miraglia

Nestled among the volcanic hills of Adrano at the foot of Mount Etna, Tenuta Miraglia reflects generations of Sicilian olive-growing tradition. Today, Roberto Miraglia carries forward the legacy of his grandfather alongside his wife, Cochi, continuing a deep family connection to the land and the agricultural heritage of Etna. Surrounded by centuries-old olive trees shaped by lava stone soils and the Mediterranean climate, the estate preserves the authenticity and character of the region through sustainable cultivation, careful harvesting, and cold extraction methods that define its DOP Monte Etna extra virgin olive oils.

What sets Tenuta Miraglia apart is its unique volcanic terroir. The mineral-rich soils of Mount Etna, combined with dramatic temperature shifts between day and night, create ideal conditions for producing olive oils of remarkable complexity and balance. The estate follows traditional production methods while embracing meticulous modern practices designed to preserve freshness, organoleptic integrity, and the expressive qualities of the fruit. Certified DOP Monte Etna, each bottle reflects the provenance and identity of this extraordinary Sicilian landscape.


Tenuta Miraglia olive oils are elegant, vibrant, and deeply expressive of Mount Etna’s volcanic terrain. Their oils present fresh aromas of green olive, herbs, almond, fresh grass, and green tomato, balanced by harmonious bitterness and a refined peppery finish. Cold extraction and careful preservation methods help maintain the oils’ freshness, soft texture, aromatic complexity, and long, persistent finish from grove to bottle.

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LA VEDETTA

Rooted in the heart of Emilia-Romagna, Acetaia La Vedetta reflects the rich culinary heritage and centuries-old tradition of balsamic vinegar production that define the region of Modena. Guided by a deep respect for craftsmanship and patience, the acetaia preserves traditional family methods while honoring the culture, authenticity, and artisanal excellence behind true Italian balsamic production.

La Vedetta follows the traditional aging and refinement processes that give balsamic vinegar its depth and complexity. Cooked grape must is carefully aged in wooden barrels of varying woods and sizes, allowing the balsamics and condiments to slowly develop concentration, balance, and aromatic richness over time. Through meticulous attention to aging, blending, and natural maturation, the acetaia preserves the integrity and character of each product.

La Vedetta’s balsamics and condiments are elegant, balanced, and layered in flavor. Their products offer notes of ripe fruit, wood, dried fig, and caramelized grape must, with a harmonious balance of sweetness and acidity. Dense textures, persistent aromas, and refined complexity make them versatile expressions of traditional Modenese craftsmanship — suited for both everyday use and elevated culinary applications.

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peperonAUT

Rooted in the culinary traditions of Basilicata, PeperonAut is dedicated to preserving and sharing the heritage of the famous Peperone Crusco di Senise IGP — often referred to as the “red gold” of the region. Inspired by the historic traditions of Senise, where peppers have been cultivated since the 1600s, the producer combines authentic Lucanian craftsmanship with a mission centered on inclusion, culture, and the preservation of regional food traditions.

At the heart of PeperonAut is a mission that combines the preservation of Basilicata’s culinary heritage with social inclusion and opportunity for individuals with autism. Through the production of traditional Peperone Crusco di Senise IGP, the company creates meaningful pathways for education, professional development, and independence while celebrating the culture, craftsmanship, and agricultural traditions of southern Italy. Their work reflects a belief that food can serve not only as a connection to heritage, but also as a vehicle for dignity, community, and inclusion.

Produced from the sweet Peperone di Senise IGP, the peppers are cultivated and harvested by hand before undergoing the traditional drying process that defines peperoni cruschi. After harvesting, the peppers are carefully dried in ventilated spaces and hung in characteristic strands known as serte, allowing them to naturally lose moisture while preserving their vibrant color and sweet flavor. Once dried, the peppers are quickly fried in extra virgin olive oil for only a few seconds, creating their signature light, crisp texture — “crusco” meaning crunchy in the Lucanian dialect. The IGP certification protects the authenticity, traceability, and traditional production methods that make Peperone di Senise one of Basilicata’s most iconic culinary products.

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Armando Manolio

In the hilltop town of Rotondella in southern Italy, Gaetano Luca Manolio grows organic durum wheat on his estate Armando Manolio, carefully milling it into semolina flour. Using traditional methods, he turns this flour into artisan pasta, creating simple, high-quality products that reflect the land and its traditions.

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