Frantoi Cutrera’s commitment to producing exceptional olive oil is evident in every step of their process. From hand-harvesting olives in their family groves in southeastern Sicily (a tradition dating back to 1906) to transporting them to the mill within six hours and employing meticulous cold extraction, quality is paramount. This dedication, combined with the family’s century-long history in olive cultivation (marked by the establishment of their first mill in 1979 by Giovanni Cutrera and his wife Mary, and a second in 1999 with the involvement of their children), ensures a legacy of excellence.