It’s grown and made by Philip Asquith, a fourth-generation olive farmer who harvests all of our oil. He’s the guardian of thousands of gnarled, centuries-old trees—each one lovingly tended, season after season. The olives are picked gently by hand and pressed immediately to preserve critical freshness and a rich polyphenol content of 385 mg/kg.
The blend includes rare tree varieties—Frantoio, Leccino, Pendolino, and Arbequina—that are nearly impossible to find in the U.S. The result is a luminous green oil with vibrant, peppery notes softened by rounded fruit. With a high smoke point, it’s perfect for dipping, finishing, roasting, or baking.