Spoonful of Sicilian extra virgin olive oil on a marble surface
Bottle of Tutto Sicilia Extra Virgin Olive Oil
Bread dipped in olive oil, served in a small bowl
Olive tree branch backlit by the sun in Monti Iblei, Sicily
Hand-harvesting olives at the Monti Iblei groves
Olive oil drizzled over cooked greens on a wooden table
Spoonful of extra virgin olive oil, close-up on marble

Extra Virgin Olive Oil

OLIO EXTRAVERGINE DI OLIVA · MONTI IBLEI, SICILY

This is the first pressed extra virgin olive oil from our family farms in the hills of the Monti Iblei — single harvest, first pressed, unfiltered, nothing touched. Fruity at first, then grassy, then a peppery note that means the olives came from exactly the right place.
HOW TO USE SICILIAN EXTRA VIRGIN OLIVE OIL
At the Table — Toasted bread, rubbed with garlic, a glug of olive oil, sea salt. That's it. That's la fettunta.In the Kitchen — Toast breadcrumbs in olive oil until they sing, golden and fragrant — muddica atturrata.On Everything — Over vanilla gelato. Just the slightest drizzle. You'll understand immediately.Nonna's Way — A small pour. Straight, with a squeeze of lemon. The original wellness shot.
Size
$38
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First pressed extra virgin olive oil from the Monti Iblei — a Protected Designation of Origin in southeastern Sicily — pressed within hours of harvest, unfiltered, exactly as it left the grove. A blend of three native Sicilian varieties: Nocellara del Belice, Nocellara Etnea e Messinese, and Biancolilla, grown on the same select family farms every season.

Fruity at first. Then grassy. Then a slow heat at the back of your palate that means the olives came from somewhere specific, tended by someone who knew exactly when to harvest them. This is what Sicilian extra virgin olive oil should taste like — whole, alive, nothing lost.

The Sicilians have always had this oil in their kitchens. Not for special occasions — for Tuesday. Over bread, over fish, over a bowl of pasta that suddenly tastes like it took all day. That's what a good first-pressed olive oil does. It just makes everything taste like you meant it.

Extra virgin olive oil.

No preservatives, no artificial flavors, no artificial colors.

Some sediment may appear at the bottom of the bottle. That's the olive. That's how you know nothing was taken out.

Servings per bottle, 50
Calories, 119
Total Fat, 14g (22%)
- Saturated Fat, 2g (10%)
- Monounsaturated Fat, 10.6g
- Polyunsaturated Fat, 1.4g
- Trans Fat, 0g
Cholesterol, 0mg (0%)
Sodium, 0mg (0%)
Total Carbohydrate, 0g (0%)
- Dietary Fiber, 0g (0%)
- Total Sugars, 0g
- Added Sugars, 0g (0%)
Protein, 0g
Vitamin D, 0mcg (0%)
Calcium, 0mg (0%)
Iron, 0mg (0%)
Potassium, 0mg (0%)

Our family farms have worked this land for generations.
The same families. The same groves.

We harvest once a year, exactly when the time is right.

The Monti Iblei carries a Protected Designation of Origin.
The EU made it official. The families already knew.

The olives are picked by hand.
Pressed the same day. Every time.

Cold pressed means no heat. No heat means nothing is lost.

Single harvest. Unfiltered. Nothing added.
What leaves the grove is what arrives at your door.

Is this a single-origin olive oil?
Yes — single-origin Sicily, from the Monti Iblei region, a DOP-designated growing area. The same select group of family farms, working the same groves, harvest after harvest.

What olives is it made from?
A three-varietal Sicilian blend: Nocellara del Belice, Nocellara Etnea e Messinese, and Biancolilla.

Is it cold-pressed and unfiltered?
Yes — hand-picked, cold-pressed, first-pressed, and unfiltered.

When is it harvested?
November, the traditional Sicilian olive harvest window.

How do I use it — cooking or finishing?
Best as a finishing oil — drizzled over bread, salads, roasted vegetables, or grilled fish, where its robust, unfiltered flavor comes through. It can be used for lower-heat cooking too, but its character is most noticeable uncooked.

$38
Extra Virgin Olive Oil
$38

from our kitchen to yours

COSÌ COM'È — Just As It Is

Bread. Olive Oil. Salt.

Some things don't need a recipe.
Get the Recipe
Bread. Olive Oil. Salt.
AL VOLO — Quick & Easy

Unhurried Eggs & Toast

The olive oil makes it golden.
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Unhurried Eggs & Toast
LA DOMENICA — Sunday Lunch

Whole Roasted Fish

Olive oil, salt & lemon. Let the fire do the rest.
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Whole Roasted Fish
FROM THE HILLS OF THE MONTI IBLEI, SICILY

The olive grove remembers everything

Picked by hand. Pressed the same day. Exactly as it left the grove.

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