A family run small holding since the 1840s, Bono Estate EV olive oil has long been farmed, harvested and pressed the traditional way.
Passed from Great-Grandmother Nicolosi through the generations, Salvatore now sits at the helm. For more than five decades he has intuitively nurtured his veteran trees in Salinella, 2km from the Mediterranean in the wilds of South-West Sicily.
With unwavering support from sons Rino and Gianluca, head chef and sommelier in London, this modest family run operation now supplies some of the UK’s highest regarded restaurant kitchens and dining rooms.
A blend of three varieties of Sicilian olives gives Bono Estate Oil its distinctive peppery flavour.