Selvatica or "wild" olives are small (about the size of a pea), but these little guys are nutritional powerhouses! Compared to cultivated varieties, they’re often higher in antioxidants — especially polyphenols and oleuropein, compounds that are responsible for their intense taste and impressive anti-inflammatory properties.
Geracese olives are smaller but rich in oil with a spicy, slightly herbal flavor. They are harvested for high-quality extra virgin olive oil rather than table olives. The oil is smooth and bold, with herbaceous notes and a peppery finish.
Nocellara Messinese olives are larger and rounder, with a beautiful green hue, and can be harvested for oil and table olives. The olive oil is smooth, balanced and fruity with a strong finish.
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.
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.
Crafted by Us: We produce and sell our own oil, taking responsibility for the high quality of every bottle.
Made Like Home, for Family and Friends: Our olive oil is crafted with love, using traditional Italian methods.
Because with us, you can find not only top-quality Extra Virgin Olive Oil, but also other premium Mediterranean products — such as Authentic Italian Pasta, Balsamic Vinegar from Modena, and even handmade Fondo Gionino Soap crafted with our own olive oil and nourishing Calabrian herbs.
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.
If there’s one dish that perfectly captures the soul of Southern Italy, it’s struncatura. Deeply rooted in the culinary traditions of Calabria, this rustic pasta tells a story of resilience, creativity, and bold flavor—values that continue to define authentic Italian cooking today. At Fondo Gionino, we honor tradition, and struncatura is a shining example.
Along the sun-drenched Ionian coast of southern Calabria, where many of our ancient olive trees have stood for centuries, Fondo Gionino is carrying forward a tradition of excellence while embracing a future of sustainability.
When you drizzle a stream of extra virgin olive oil over your salad or dip a piece of warm bread into it, do you ever wonder where it really comes from?
