From the Sicani to the Hill Country
Our grove sits at about six hundred metres above Cianciana, a small town in the province of Agrigento where the Sicani mountains fold down toward the sea. The trees are ours: the old ones we inherited, the young ones we planted row by row in 2025.
The grove
Three cultivars grow on the slope: Nocellara del Belice for body, Biancolilla for its gentle almond sweetness, and a little Cerasuola for pepper. They share the hill with wild fennel, capers in the dry-stone walls and the odd carob tree.
We farm the way the hill asks us to: pruning in winter, mowing the cover crop instead of spraying it, and watching the soil moisture sensors instead of guessing. Our sister farm app, built for the same land, reads the weather station every hour so irrigation only runs when the trees need it.
The harvest
We pick in October, early, while the olives are green turning violet. The crates go to the mill the same morning and the paste is worked cold. The oil rests in steel, unfiltered, and is bottled at the grove only when an order is ready to sail.
The Texas chapter
Part of the family moved to Texas, and the first suitcase of bottles did not last a week among neighbours. So the oil now travels once a year by sea to a small warehouse here, and from there to any address in the United States.
We keep the look of the grove on the label and the lone star on the box. Two sunny places, one table.
Shipped from Texas
- Town
- Cianciana (AG)
- Altitude
- ~600 m
- Trees
- About 900, old and young
- First US harvest
- Autumn 2025