HOT ! 2025 Harvest Safadi Extra Virgin Olive Oil

2025 Extra Virgin Olive Oil Pressed On October 22

Our olive grove sits in Capolona, Arezzo, Tuscany, where we farm three heritage varieties side by side: Frantoio, Leccino and Moraiolo. We harvest every olive by hand in October early in the season and intentionally so. Early harvest is when polyphenol concentration in the olive is at its peak. Polyphenols are the natural antioxidants that give real extra virgin olive oil its characteristic peppery bite, its health benefits, and its complexity of flavor. The later you harvest, the more those compounds degrade.

Every olive is pressed at our local mill in Capolona. No blending, no second press, no mixing with other producers. The mill tracks every batch under our name from the moment the olives arrive to the moment the oil goes into our containers. What comes out is a high polyphenol, cold pressed extra virgin olive oil with a vivid golden green color, a grassy and peppery aroma, and the characteristic Tuscan bite that tells you the polyphenols are intact and the oil is the real thing.

If you swallow it quickly, it will make you cough. That is not a flaw. That is oleocanthal, a natural polyphenol compound that triggers the same receptors as ibuprofen. It is one of the most reliable signs that what you are drinking is genuinely high quality extra virgin olive oil.

We store the bulk oil in large containers with oxygen removed in the cellar of our farmhouse a room built directly into the hillside that maintains a naturally cool, consistent temperature year round. Oil is bottled as needed to keep every bottle as fresh as possible. We ship to the US by air freight in small batches, arriving within a week of leaving Capolona. Large commercial producers ship by ocean freight -- 30 to 60 days port to port, then another 30 to 60 days in distribution. By the time supermarket olive oil reaches your kitchen it can easily be four or more months old. Ours is not.

In Italy there is a saying: vino vecchio, olio nuovo. Old wine, new oil. Wine improves with age. Olive oil does the opposite. Freshness is everything.

Use it raw. Over bruschetta, grilled fish, white beans, ribollita, or a simple bowl of pasta. Drizzled over burrata or soup just before serving. The oil is excellent to finish with, in a salad or while you are cooking to deepen the flavors of the food.

Harvest: October 22, 2025 | Region: Capolona, Arezzo, Tuscany | Varieties: Frantoio, Leccino, Moraiolo | Process: Cold-pressed, unfiltered, high polyphenol | Shipping: Air freight, small batch