Our story begins in Eryx—modern-day Erice, Sicily—where two seas meet: the Mediterranean and the Tyrrhenian. 

Each night, cool marine mists settle over our hillside orchard, creating a unique microclimate that has nurtured olives for millennia.

More than 2,000 years ago, the Romans prized this region for its exceptional oil—celebrated for depth of flavor, purity, and vitality.

Today, we honor that legacy with a modern, regenerative approach: organic farming, no-till cultivation (restores soil microbiology and improves moisture retention), and cold pressing within hours of harvest to preserve every note of aroma and nutrition.

The result is a limited early-harvest extra virgin olive oil—vibrant, complex, and a true expression of our coastal Sicilian landscape.