Not all olive oils are created equal. In the U.S., so many bottles lining store shelves are cut with cheaper oils, processed with heat, or shipped long after harvest, stripping away the very qualities that make olive oil so healing, so nourishing, so sacred. But when you taste real olive oil, the kind pressed within hours of harvest, from trees rooted in mineral-rich soil, you feel the difference. It’s not just food. It’s medicine. It’s ritual. My 2024 harvest is a reflection of that. Pressed from ancient trees on my land in Umbria, each bottle is crafted with intention, care, and a deep respect for the earth. No shortcuts. No blending. No compromise. ✨ If you buy olive oil—whether it’s mine or not—look for: • Harvest Date (not just expiration) • Cold-Pressed • Single-Origin • Certified Organic or Biodynamic • Packaged in dark glass These things matter. We’re already 85% sold out, and I’m so grateful. If you’ve already ordered, thank you for supporting this labor of love. If you haven’t yet, the link is in my bio. 🫒🇮🇹