The last of our 2025 harvest, directly from our cellar in Capolona, Tuscany.
Family-grown extra virgin olive oil from our grove in Tuscany, cared for and hand harvested by our family every year, then produced in small batches to preserve the character of our harvest.
2025 Extra Virgin Olive Oil — Harvested October 22, 2025
Safadi Extra Virgin Olive Oil comes from our family olive grove in Capolona, Arezzo, Tuscany. We personally care for our trees throughout the year and harvest our olives by hand every October during the early harvest season.
Our oil is made from three traditional Tuscan olive varieties — Frantoio, Leccino, and Moraiolo — creating a fresh, vibrant flavor profile with green olive fruitiness, fresh-cut grass aromas, and a peppery finish characteristic of high-polyphenol extra virgin olive oils.
What makes this olive oil different?
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From our own family grove in Tuscany
Our olive oil comes exclusively from the trees we farm in Capolona. Every bottle can be traced back to our grove, our harvest, and our family’s work throughout the year.
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Hand harvested every October
Each harvest is done by hand, allowing us to carefully select the olives at the ideal point of ripeness while preserving the quality and character of the fruit.
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Three traditional Tuscan varieties
Our grove is home to Frantoio, Leccino, and Moraiolo — heritage varieties known for producing some of Tuscany’s most distinctive olive oils.
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Early harvest for flavor and polyphenols
We harvest early in the season to preserve the fresh green flavors, natural antioxidants, and peppery finish that define a high-quality extra virgin olive oil.
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Cold pressed at our local mill in Capolona
Our olives are taken to our local mill, where the oil is produced and tracked under our name from the arrival of the olives through the finished oil.
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Stored carefully to preserve freshness
After milling, our oil is stored in our farmhouse cellar under controlled conditions with oxygen removed to help protect quality until it is bottled.
Flavor Profile
- Fresh cut grass
- Green olive fruitiness
- Peppery finish
- Slight bitterness — a natural characteristic of fresh extra virgin olive oil
The peppery sensation is one of the signatures of fresh, high-polyphenol olive oil. These natural compounds contribute to the complexity, bitterness, and spicy finish found in exceptional early harvest oils.
Why does it make you cough?
That peppery “cough” is caused in part by oleocanthal, a natural polyphenol found in high-quality extra virgin olive oils. It activates the same receptors associated with the sensation created by ibuprofen and is commonly found in fresh, high-polyphenol oils. Read more
Best Uses
Safadi Extra Virgin Olive Oil is best enjoyed raw to experience its full flavor.
- Finishing dishes
- Drizzling over bruschetta or burrata
- Salads and fresh vegetables
- Grilled fish or meats
- Pasta and soups
Freshness Matters
In Italy there is a saying:
Vino vecchio, olio nuovo.
Old wine, new oil.
Wine can improve with age. Olive oil is different — freshness is what preserves its aroma, flavor, and natural characteristics.
Unlike many olive oils that travel through long supply chains before reaching consumers, Safadi olive oil is shipped directly in small batches from Tuscany and bottled as needed to maintain freshness.
Harvest Details
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Harvest: October 22, 2025
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Region: Capolona, Arezzo, Tuscany, Italy
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Varieties: Frantoio, Leccino, Moraiolo
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Process: Cold pressed, unfiltered, high-polyphenol extra virgin olive oil
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Production: Family grown, small batch
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Shipping: Air freight from Tuscany
