Sicani Hills

The oil we cook with at home. Nocellara del Belice gives it body, Biancolilla softens it with almond, and a handful of Cerasuola leaves the pepper at the back of the throat that tells you an olive oil is alive.

Picked in the first half of October, milled cold within eight hours, rested unfiltered in steel and bottled at the grove when the order ships.