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Oils

Five from the 2024 harvest.

Three single-cultivar oils, the Duo gift pairing, and the Saturday tasting at the grove. Prices include 18% VAT — concept-site illustration; no real VAT collected.

Oil

Verde — Early Harvest 2024

The oil for finishing — peppery, fresh-cut grass, long throat-burn finish.

Picked October 7–10 from the south slope, when the fruit is still green. Cold-pressed within four hours of picking at our restored 1965 stone frantoio. Acidity 0.18%, polyphenols 412 mg/kg — both well into the "high" range. Use it raw: drizzled on salads, finished over white fish, on toasted bread with a pinch of flaky salt.

PickedOctober 7-10
Acidity0.18%
Polyphenols412 mg/kg
€18.00 / 250mlTell Olive →

Oil

Maturo — Late Harvest 2024

The oil for cooking with — mellow, almond, a touch of ripe tomato.

Picked November 3–7, when the fruit has darkened. Mellower than Verde, with notes of almond and ripe tomato. Acidity 0.22%. The smoke point is high enough to sauté onions without breaking the oil down; the flavour is gentle enough to dress a salad. This is the everyday bottle.

PickedNovember 3-7
Acidity0.22%
Polyphenols286 mg/kg
€16.00 / 250mlTell Olive →

Oil

Riserva — Limited 2024

Two trees. 220 bottles. Numbered. The oil for the dish you want to remember.

The middle row of the grove, two trees, eight hours of picking on October 19. We pressed them on their own. 220 bottles total, hand-numbered. Acidity 0.13%, polyphenols 580 mg/kg. The aroma is herbaceous and complex — green almond, artichoke, a faint mineral edge from the south-slope stone. Open it for the dish you want to remember.

PickedOctober 19
Acidity0.13%
Polyphenols580 mg/kg
€38.00 / 500mlTell Olive →

Gift

The Duo

Verde + Maturo, in a linen wrap, harvest dates handwritten.

One bottle of Verde, one of Maturo, wrapped together in unbleached Maltese linen. The card inside has the harvest dates written by hand. Ships in a single mailer; no padding waste. The default gift answer when you're not sure if they cook for finishing or cook for cooking.

€32.00 / setTell Olive →

Experience

Saturday Tasting

90 minutes at the grove. Three oils, three breads, two cheeses, one bottle of estate red.

Saturdays at 10:30, May through October. Maximum 8 people per session. We sit you under the olive trees, pour the three oils side-by-side, hand round three breads (a Maltese hobż, a country sourdough, a focaccia from down the road), two local cheeses, and one bottle of the family estate red. 90 minutes. The siblings host.

€45.00 / per personTell Olive →

Which oil for what dish

The pairing table.

UseVerdeMaturoRiserva
Salads, raw fish✓ best✓— too good
Roasting vegetables—✓ best—
Finishing pasta, soups✓✓✓ best
Bread + a pinch of salt✓✓✓ best
Cooking with heat—✓—

Lab-test-style numbers (acidity, polyphenols) are illustrative for the concept site — realistic for the cultivar but not from a real lab test on a real bottle. See the concept page.

Concept reviews

What people say.

All six are illustrative — written for this concept site, not real customers.

  • "Verde on a tomato salad in July is the closest I've come to working in Italy without the flight."

    — Chef R., Sliema · concept review

  • "We finished the Duo in three weeks. Bought another Maturo within the hour."

    — M. Borg, home cook, Mosta · concept review

  • "Riserva is for a dish you cooked from scratch. It rewards the effort."

    — S. Vella, home cook, St Julian's · concept review

  • "The Bidni cultivar tastes nothing like a Tuscan oil. That's the point."

    — L. Hartmann, cookbook author, London · concept review

  • "Polyphenols 580 on the Riserva is real, and it shows in the throat-burn."

    — K. Schulz, specialty store, Berlin · concept review

  • "I've watched these trees produce for forty years. The siblings are doing it right."

    — C. Camilleri, neighbour, Mġarr · concept review