Olive oil is one of the basic ingredients for almost every Italian dish. Without olive oil, no life. Every Southern Italian knows someone with a at the very least a few olive trees. Every year the olives are picked and taken to the local frantoio (olive mill) for pressing. This way, family and friends are provided with another year's supply of olive oil. Payment is often made by giving part of the produced oil to the olive mill. Fortunately, though, because that means that the oil then becomes available for sale.

A few things are important when making olive oil. The time between picking and pressing must be as short as possible, the olives must be damaged as little as possible before they are pressed, and the pressing must take place at a low temperature. These factors lead to the lowest possible acidity level, an indicator of quality in olive oils. Often, this combination is only possible for small-scale production. That is why we always look for small frantoios that press olives from small olive farmers.