Before the first bottle leaves

Ciao,

Before the first bottle leaves our hands, I wanted to write to you properly.

Olive oil is older than every cuisine that uses it. In Italy it is treated the way wine is: it belongs to a place, a year, a family and a single harvest. Almost none of that survives the journey to the supermarket shelf, where it becomes a commodity you never really think about.

I grew up closer to the other version. My father is Italian, and in our house olive oil was never a product. It was just there, like focaccia, and it was always good.

George, my co-founder, and I have spent a long time around Tuscan producers, at their tables and in their groves, seeing the craft up close: slow, manual work, passed down through generations. Between us we have the kind of access to these farms that outsiders rarely get. The oils we tasted at the source were alive, green and peppery, nothing like the bottles at home. And here is the part that stayed with me: most of that oil never leaves the area it is pressed in. The best olive oil in the world mostly gets poured within an hour's drive of its own trees.

So we decided to bring it here without changing a single thing about it. One farm, one harvest, pressed once, numbered by hand, never repeated. When a batch is gone, it is gone, and the next will come from its own harvest and its own place.

Batch 01 opens soon. The list hears everything first: the farm, the land, the making, and the morning the doors open.

It starts with a family who have been doing this for a century. Read about the farm next.

Marcello

ORO · Batch 01 · oroevoo.com