Gianfranco had a mission
To make a world-class olive oil edition
Choosing quality over quantity of yield
He picked his olives still green from his field
Distinctive taste, intense flavor that’s his monocultivar addition
Gianfranco Becchina carefully restored and revitalized 60 acres of 300-year-old olive groves in Northwestern Sicily.
His mission was to develop a world-class olive oil.
He harvests his olives earlier than most, sacrificing the quantity of olive oil yield for quality.
The olives are hand-picked when still green, with a light sheen of white; this ensures the intense flavors that gives Olio Verde its signature taste profile.
His monocultivar creation exudes a distinctive green flavor, reminiscent of tomato leaves, green fruit, and a delicate spiciness.