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Freshly Harvested: Pressed from early harvest olives for unmatched freshness.
Rich in Antioxidants: Packed with health benefits.
Exquisite Aroma and Flavor: Smell and taste the freshness of newly pressed olives.
Limited Stock Available!
Experience the freshest olive oil of the season!
Olives collected and placed in baskets which are taken to the olive mill. It’s super important that the olives are pressed on the same day they’re picked to ensure a high quality olive oil. Once the olives are at the mill, they get separated from the leaves and dirt and cleaned.
The olives are then placed in a tank, where they get sucked up and then grounded. The result is a homogenous paste which is then put into a “cold press “ which compresses the olive paste. The solid part is divided from the liquid part which is then sent into a vertical centrifuge that separates the olive oil from the water. So, Fondo Gionino Olive Oil is ready!
For the best experience and authenticity, Olio Novello—also known as 'new oil' or 'early harvest olive oil'—should be consumed within the coming months to fully enjoy its unique qualities.
Discover the vibrant taste of Fondo Gionino Olio Novello 2024—freshly harvested, bottled for you to savor the essence of the season!
We are a Boutique Producer of Premium Italian Extra Virgin Olive Oil. Our Olive Oil is organic! We do not use chemicals, hormones, genetically modified organisms or any other substances that may be harmful to our olives, our trees, our land, or the environment.
But what exactly does this label mean for our customers?
First and foremost, it represents our unwavering commitment to environmental stewardship. Each product carrying the Bio European Green Label meets rigorous organic and ecological standards, ensuring that it's not only good for you but also for the planet.
Our Extra Virgin Olive Oil is extracted from the finest Geracese olives, or “Grossa di Gerace” which are a native variety from Calabria. The drupes (or individual olives) are elliptical and, when they begin to form, are light green in color. As ripening progresses, they begin to turn violet and finally black.
Each individual olive weighs, on average, just under one ounce, of which approximately 20% is extracted as oil. The remaining by product, olive pulp or olive cake, can be used as a heat source in furnaces or can be pressed into briquettes for fireplaces.
Fondo Gionino is our home. Nestled in the heart of Calabria, our villa overlooks olive groves that have been in our family for generations. We honor our family’s traditions by cultivating olive trees that are both decades and hundreds of years old.
In fact, the Calabrian method of preserving olives has its roots in Ancient Greece. Perhaps that’s why we’re so passionate about our olive oil!
Each type - Extra Virgin Olive Oil (EVOO), Virgin Olive Oil, Refined Olive Oil, Pure Olive Oil (Also Known as Olive Oil), Pomace Olive Oil, - offers unique qualities suited to different culinary needs. If you've ever been confused by all the different kinds on store shelves, you're not alone!
This article will walk you through the main types of olive oils, helping you choose the best one for your cooking and dietary preferences.
