Story

Growing up, the olive harvest was always a big family gathering. After weeks of hard work under the Mediterranean sun, we’d have turned our olives into golden-green oil—enough to last the year. To me, this was normal. But after living in Belgium, I realized it was a luxury. Why is it so hard to find real organic olive oil at a fair price? Why do most oils taste bland, diluted with chemicals or cheap seed oils? At ELSA, we decided to do better.

We offer 100% organic, cold-pressed, handpicked Sicilian extra virgin olive oil—straight from our island to your kitchen. No middlemen, no shortcuts. Just pure, peppery, sun-soaked flavor, made the way it’s been done for generations. Because everyone deserves a taste of the real thing.

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So, how is this made?

  • What's in it

    Olives, just olives. Nothing more, nothing less. No added seedoils, no colorant, no chemichals. This extra vergine olive oil is made only with the highest quality of organic, Sicilian olives. We get our olives from a mix of young trees (+25 years old) and old trees (+200 years old).

  • How are they harvested

    All our olives are harvested by hand and directly from the tree. This means no tracktor that shakes the stem of the tree, so we respect our old trees. After harvest they are brought directly to the press the same day. This is importand because after an olive comes from the tree, it starts oxidating. This way we keep the freshness and all the good qualities.

  • How is it botteled

    After the harvest and pressing in November, the olive oil needs to rest. We don't filter the olive oil, because we don't want to take any polyphenolic qualities out of the oil. So we let gravity do it's work. By keeping the oil resting until march we let the heavy material in the oil go to the bottom of the barrel. Then when we bottle we take the oil from the top and have a clean olive oil. This is a difficult proces but it insures that the oil keeps all its quality while beeing clean.

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