2025 Harvest Safadi Extra Virgin Olive Oil

First shipment sold out.
The last of our 2025 harvest ships directly from our 
cellar in Capolona, Tuscany within 3 to 5 weeks.

2025 Extra Virgin Olive Oil Pressed On October 22

Safadi Extra Virgin Olive Oil is a high polyphenol, early harvest Tuscan olive oil, hand-harvested and cold pressed within hours, then shipped by air in small batches to preserve freshness, flavor, and antioxidant content rarely found in mass-produced supermarket olive oils.

This is a premium extra virgin olive oil from Italy, produced in a single grove for those seeking fresh, high quality olive oil rather than blended commercial oils.

What makes this olive oil different?

• Early harvest for maximum polyphenol content
• Pressed within hours at a local mill in Capolona, Tuscany
• Single grove, no blending or mixing with other producers
• Stored without oxygen to preserve quality
• Shipped by air freight in small batches for freshness
• Not aged — olive oil is best consumed fresh, not over time like wine
  

Best Uses

• Finishing dishes
• Drizzling over bruschetta or burrata
• Salads and vegetables
• Grilled fish or meats
• Pasta and soups

Use it raw whenever possible to fully experience the flavor.

Flavor Profile

• Fresh cut grass
• Green olive fruitiness
• Peppery finish (high polyphenols)
• Slight bitterness (a marker of quality)

Our olive grove sits in Capolona, Arezzo, Tuscany, where we farm three heritage varieties side by side: Frantoio, Leccino, and Moraiolo.

We harvest every olive by hand early in the season in October, when polyphenol concentration is at its peak. These natural antioxidants are what give real extra virgin olive oil its peppery bite, complexity, and health benefits. The later the harvest, the more those compounds degrade.

Why does it make you cough?
That peppery “cough” is caused by oleocanthal, a natural polyphenol that activates the same receptors as ibuprofen. It is one of the clearest indicators of genuinely high quality extra virgin olive oil.

This is a high polyphenol extra virgin olive oil, typically associated with early harvest Tuscan oils known for their peppery finish and antioxidant content. Read more

Every olive is pressed at our local mill in Capolona. No blending, no second press, no mixing with other producers. The mill tracks every batch under our name from the moment the olives arrive to the moment the oil goes into our containers. What comes out is a high polyphenol, cold pressed extra virgin olive oil with a vivid golden green color, a grassy and peppery aroma, and the characteristic Tuscan bite that tells you the polyphenols are intact and the oil is the real thing.

We store the bulk oil in large containers with oxygen removed in the cellar of our farmhouse - a room built directly into the hillside that maintains a naturally cool, consistent temperature year round. Oil is bottled as needed to keep every bottle as fresh as possible.

Freshness vs Supermarket Olive Oil

• Most supermarket olive oil is 3-6 months old by the time it reaches your kitchen
• Shipped by ocean freight and stored in distribution

Safadi olive oil:

• Shipped by air freight
• Arrives within about a week of leaving Tuscany
• Bottled in small batches to maintain freshness

Freshness is what gives olive oil its flavor, aroma, and peppery finish - qualities that fade over time. Read more

In Italy there is a saying: vino vecchio, olio nuovo. Old wine, new oil. Wine improves with age. Olive oil does the opposite. Freshness is everything.

Details

• Harvest: October 22, 2025
• Region: Capolona, Arezzo, Tuscany
• Varieties: Frantoio, Leccino, Moraiolo
• Process: Cold-pressed, unfiltered, high polyphenol
• Shipping: Air freight, small batch