Emmys

There have been a few times in my life when I’ve stumbled across something so remarkable that I immediately knew I wanted to share it.

That’s what happened when I walked into the frantoio, the olive mill, in a tiny town in Sicily.

I tasted the extra virgin olive oil and knew I wanted to bring it home to my friends and family. I wanted them to experience what I had found: the distinctive taste of Nocellara del Belice olives grown in this place, cared for by people who have spent generations learning exactly when to harvest, how to make the oil, and how to preserve its flavor.

This is as close to a Sicilian olive grove as it gets.

At Frantoio di Campagna, the humble Nocellara del Belice olive isn’t hidden in a long list of ingredients. It is the ingredient. The olive, the grove, the harvest, and the knowledge of the people who care for them all come through in the oil.

It’s the kind of food I use, love, and share with my own family and community because I know how special it is.

That’s what I discovered in Sicily, and that’s what I wanted to bring home and share with you.