Early Access — June 1

The best price on the 2026 harvest is reserved for subscribers and past customers. On June 1, they get a private link with 20% off — before the public presale opens. If you’re not on the list yet, now is the time.

Public Presale — Opens August 1

The 2026 harvest opens to everyone on August 1 at 15% off. This window stays open through November 26 or until we sell out — whichever comes first.

Harvest & Press — October 14–15

Olives are hand-picked in Paciano, Umbria and cold extracted the same day at Frantoio Olivestri. Early harvest means higher polyphenols, lower acidity, shorter shelf-to-table time. This is where the oil is born.

Lab, Nitrogen Storage & Bottling — October 15 through November 1

After pressing, the oil is lab tested to verify polyphenol content, acidity, and peroxide values. While results are processed, the oil rests under nitrogen to prevent oxidation — the same approach used for competition-grade oil. Once certified, it’s bottled, labeled, and cleared for export. Customs documentation and airfreight booking happen in this window.

Flies to US — Around November 1

The oil travels by airfreight, not by sea. Sea freight takes weeks and exposes oil to temperature swings. Air gets it here in days. Freshness is the whole point.

Thanksgiving Delivery — November 26

Orders ship in late November. You’ll get a tracking confirmation by email as soon as your bottle is on its way. Arrival window is Thanksgiving week — the best time of year for fresh oil on your table.