Bondolio

Bondolio sources its olive trees from orchards at the base of Mount Etna in Sicily, where varieties trace back to Greek introductions over 2,000 years ago. After tastings in Italy, the company selected Nocellara, Cerasuola, and Biancolilla olives to form its blend. These trees, now grown in northern California, benefit from a similar climate and Old World cultivation methods learned from family farms in southern Italy and Sicily. Olives are hand harvested and processed onsite using cold pressing in an Italian mill, reaching the bottle within 90 minutes to retain their fruity, buttery, and green notes with a peppery finish. Bondolio has received the Good Food Award for its extra virgin olive oil.