This season's pressing · 2025 harvest
The green, peppery oil we press in the first three weeks of harvest — grassy, alive, and gone by spring. Bottled unfiltered within hours of milling.
From one grove, not a blend of many
Costa Verde is a single-estate oil. Same family, same terraces, same mill they've used for four generations — you can taste the year in it.
Dry-farmed Coratina on limestone terraces above the Adriatic. Old trees, low yields, deep flavour.
Netted and hand-raked while still green. Every crate is milled the same day it comes off the tree.
Cold-extracted under 27°C, unfiltered, tinned to keep the light out. Nothing added, nothing cut.
Tasting notes
Over burrata, warm beans, or a bowl of ribollita — where a green oil earns its keep.
A hard glug on grilled fish or steak the second it comes off the heat.
Swap it for butter in a citrus cake. The pepper reads as warmth.
Four pressings a year, shipped the week they're milled. Skip a season or cancel whenever — no lock-in.