Nicolas Alziari
Alziari olive oil has been produced and sold in Nice, France for over 140 years. The company's products now sell in over 19 countries and the Alziari ‘grand crus’ range continues to be held in high regard.
Alziari olive oil has been produced and sold in Nice, France for over 140 years. The company's products now sell in over 19 countries and the Alziari ‘grand crus’ range continues to be held in high regard.
The Núñez de Prado EVOOs are liquid testimony to the philosophy of the family behind them: respect for nature, and use of both the best artisanal methods and the most innovative modern technology.
With a great attention for local culture and contemporary art, Daniele and Roberto Aprile link tradition and innovation to produce a unique brand of extra virgin.
Giuseppe Ferrua hand-picks his olives at just the right day of the lunar cycle to maximize the amount of liquid they contain. “Some people say we’re witches.”
Kritsa is a cooperative at the top of its game, thanks to an ideal microclimate, passionate growers and skilled management by former military man, Nikos Zachariadis.
Thanks to the growing appreciation of quality olive oil, Corsicans are again managing their orchards with pride and developing their olive oil with passion.
In the Himalayan foothills Hartmut Bauder found a climate he calls "the opposite of Europe" and the perfect place to produce the only olive oil made in Nepal.
Jean Marie Guerin says he's lucky to be isolated from other orchards. "My domaine is right out in the country, far from any pollution. I don’t have as many flies as the other growers.”
Rob McGavin's success lies in keeping a long-term view, staying down to earth, working with good people and, not least, by yielding ten times the world average per acre.
You won't find much olive oil production in Italy north of the Cividale plains where Franco Diacoli says his Bianchera olives "never stop growing and developing intense flavors and aromas."
Members of the award-winning Moulin de Villevieille range from civil servants to farmers, librarians to mechanical engineers. Passion, rather than cash, seems to be the driving force.
Ask Darro Grieco what makes his award-winning EVOO so good and he'll say it's the old Mission trees, dry farming and hand-harvesting. Are we still in California?
"We are inspired by Ancient Greece to produce extra virgin olive oil with no industrial process. If it means producing only a certain amount each year that is okay with me.” Constantine Scrivanos
Laurie Schuler-Flynn and Amy DelBondio's award-winning Hillstone olive oil reflects their consummate care throughout the production process. After all, their grandmothers are watching.
"One kind of fish has a different flavor from another. It's the same with olives; every product has certain characteristics that are reflected in the flavor." Piero Gonnelli