Post by @shaynateresetaylor

I’ve been talking about the benefits of high quality olive oil for years, but living in Italy and growing and producing my own has taught me SO much about what actually makes an olive oil good. Freshness matters. Where and how it’s grown matters. How quickly it’s pressed matters. And that little burn you feel in the back of your throat? That’s a good thing!! And one of the craziest things I learned? It’s estimated that up to 80% of extra virgin olive oil sold in the United States isn’t actually real extra virgin olive oil. Our olive oil comes from my own grove in Umbria, Italy, where we grow Frantoio, Moraiolo and Leccino olives on ancient trees, some more than 200 years old. It’s certified organic, single estate, and our olives are harvested and pressed within hours. Being able to grow and produce something I use every single day, on my own land here in Italy, is still so special to me. And I’m so excited to share this year’s harvest with you!! Click the link in my bio to reserve your bottle for our 2026 harvest!