Sicilian Producer Builds Members-First Brand Around Limited Releases

Sicilian producer Oleaviva is building its business around limited-release extra virgin olive oils and a membership program intended to connect consumers more closely with each harvest.

Founded by Chiara Rizza, the company sources its olive oil from her family’s groves in southeastern Sicily and works with a local milling partner.

“The extra virgin olive oil comes from our family’s Sicilian groves and a trusted local milling partner,” Rizza told Olive Oil Times. “Oleaviva oversees cultivar selection, harvest timing, lot selection, sensory direction, bottling standards and the experience around the oils.”

Rizza said the idea for the company grew from childhood memories centered on family, food and Sicilian traditions.

“Oleaviva is my tribute to a way of life where time moves with the earth, not against it,” she said. “Some of my most cherished memories are gathered around a table, sharing food, stories and laughter.”

The company currently produces two oils from cultivars associated with Sicily’s olive-growing heritage. Both are marketed primarily as finishing oils intended for consumption raw.

Oleaviva Grand Cru is a monocultivar Tonda Iblea. Rizza described it as a structured oil intended to express the character of the Sicilian variety.

The company’s Reserve Blend combines Tonda Iblea, Nocellara, Biancolilla and Cerasuola olives. Rizza said the cultivars were selected to produce a balanced sensory profile.

She added that the company approaches quality control as a continuous process beginning in the grove and extending through storage and distribution.

“We protect quality through a chain of decisions: careful harvest timing, hand selection and rapid milling,” Rizza said.

Filtration, bottling and storage are also closely managed to preserve freshness and limit oxidation, she added.

The olives are grown in the Monti Iblei of southeastern Sicily, an area closely associated with the Tonda Iblea cultivar.

“Our family groves include millenary olive trees,” Rizza said. “The combination of altitude, mineral-rich soils, strong sun and cooling winds contributes to oils with aromatic intensity, freshness and structure.”

The groves are rain-fed rather than irrigated. Rizza said the approach results in lower yields but can produce oils with more concentrated flavors and a stronger expression of their origin.

Oleaviva also keeps production volumes deliberately limited, a decision Rizza said supports quality control while reducing excess inventory and waste.

The company’s broader sustainability strategy includes low-impact agricultural practices, measures to protect soil health and biodiversity, and careful planning throughout the harvest.

“We follow a ‘do less, do better’ approach,” Rizza said.

Harvesting is organized to limit damage to the fruit, while olives are transported quickly to the mill to reduce the risk of fermentation and other quality defects.

The company also uses protective packaging and storage and shipping protocols designed to reduce exposure to heat and light.

Rizza said local workers and long-term partners remain central to the company’s production model. Oleaviva relies on seasonal labor and regional expertise throughout the harvest and milling process.

“For us, empowering community means continuity,” she said. “It means supporting local work, preserving skills and ensuring these groves remain cared for across generations.”

Oleaviva received a Gold Award at the NYIOOC World Olive Oil Competition, providing the young brand with international recognition.

Rizza said the award affirmed the standards the company had established across production and storage.

“It reflects what we protect at every step: craftsmanship, freshness and integrity,” she said.

She added that the recognition could help demonstrate that a small Sicilian producer can compete internationally while retaining its regional identity.

Despite the award, Rizza said maintaining premium quality amid climate volatility remains one of the company’s most significant challenges.

Shorter harvest windows, competition for skilled labor and the need to maintain careful handling at every stage of production can complicate operations, particularly for small producers.

However, Rizza said conditions improved during the 2025 harvest, when more consistent rainfall supported tree health and increased yields in parts of Sicily.

Alongside its olive oils, the company is developing the Oleaviva Club, a membership initiative that offers consumers access to limited releases and information about each production lot.

Members receive tasting notes, pairing recommendations and seasonal content focused on incorporating high-quality olive oil into everyday meals.

Rizza said the initiative is intended to create a closer relationship between consumers, the harvest and the people involved in production.

Oleaviva plans to expand its educational content and gradually increase its retail presence while keeping production limited.

“The goal is to grow carefully, without losing the intimacy and standards that define the brand,” Rizza said.