Senia Olive Oil

Fresh from the press, Senia stands out for its complex profile: bright and peppery with notes of tomato vine and cut grass. As time goes on, this unique flavor profile will mellow into a softer oil, retaining its depth but with less initial spiciness on the tongue.

A perfect finishing oil, we first tasted Senia in 2012 around a dinner table in Sicily and have been bringing it to chefs in London, Paris, New York and Melbourne ever since.

From growing to picking and blending to bottling, Daniele and Claudia raise the bar on flavor.

100% TONDA IBLEA OLIVES

Senia Olive Oil is made from 100% Tonda Iblea Olives, harvested every October from Daniele and Claudia’s groves in the Iblei Mountains, their geographically protected growing region. Where most producers of olive oil choose varieties for yield above flavor, Daniele and Claudia are focused entirely on the final profile.

LOWER YIELDS, BIGGER FLAVORS

Not only are Tonda Iblea Olives fairly low-yielding when pressed, but Daniele chooses to harvest the olives when they are still green – unlocking vibrant flavors in the oil but further reducing his potential yield.

A PERFECTLY BALANCED BLEND

Every November Senia produces an oil that is uniquely representative of that year’s harvest.

Across 50 acres of organic Tonda Iblea olive groves, every parcel of land produces fruits with subtle variations in flavor. Daniele keeps each pressing separate so that he can consider their distinct profiles independently. Then, leaning on years of experience growing, tasting, and understanding olive oil, he blends the oils to taste.