You can taste
the polyphenols.
A single-estate extra virgin olive oil from our family's groves near the River Sele. Picked green in October, pressed within six hours, and lab-verified at 742 mg/kg of polyphenols — the number printed on every bottle.
BATCH 003 / PERSANO
CULTIVAR ROTONDELLA
BATCH 003 / PERSANO
CULTIVAR ROTONDELLA
Persano High-Phenolic EVOO — 500ml
Early-harvest Rotondella, cold-extracted below 27°C
Batch lab certificate — scan the QR on your bottle
Stainless pourer included with your first order
01 · The box arrives
Your keep-forever bottle lands with a stainless pourer, the Batch 003 lab certificate card, and a tasting guide to the first pour.
02 · The first pour
Fit the pourer, taste it neat off a spoon. Fresh-cut grass, green tomato, then the oleocanthal pepper at the back of the throat.
03 · The refill lands
Every 8 weeks a flat, opaque pouch drops through your letterbox — 500ml of the newest pressing, nitrogen-flushed.
04 · Pour, peel, replace
Decant into your bottle, peel the old batch sticker and press on the new one. New harvest date, new number. Pouch recycles.
Picked green
Polyphenols peak in unripe October olives and fall as the fruit blackens. We give up a third of the yield to keep the compounds.
Pressed in hours
Phenols degrade from the moment an olive leaves the tree. Our frantoio is minutes from the grove; we press the same morning.
Proven, per batch
Every pressing is tested by an accredited laboratory using HPLC. The result is printed on the label — a measurement, not a claim.