Warm bread from my grandmother’s kitchen. Wild oregano crushed between my fingers. Olive oil poured generously at the table.
These are some of my earliest memories of Sicily. My family’s olive grove was part of that world: the trees, the harvest, and the oil that made even the simplest meal feel complete.
Manifesto
We believe olive oil should not be an afterthought.
We believe a simple dinner can feel considered.
We believe olive oil begins long before taste: in the soil, the biodiversity around the trees, the hands that harvest, and the choices made before the bottle ever reaches the table.
We believe a great olive oil is never silent. It lifts even the simplest food.
We believe olive oil is a link: between land and table, between the food we share and the people who gather around it.
We believe craftsmanship matters more than sameness.
We believe the good bottle should be opened, shared and poured generously every day.
Founder's Note
Some of my earliest memories of olive oil are not about tasting.
They are about harvest days. The end of summer. The nets opened under the trees. Hands moving through branches. Stories told while olives gathered slowly, one by one.
I remember my grandmother’s kitchen, my grandfather’s olive trees, warm bread, wild oregano crushed between fingertips, and the first oil poured generously at the table.
Simple, and yet it held a standard.
In my family, food was never only food. It was how we gathered, how we welcomed, how we showed care without needing too many words.
As a certified olive oil taster, I learned that a great olive oil is never silent. It does not just season a dish. It changes how the table feels.
That is what I hope Oleaviva can pass on to those who taste it: not only the flavour of a Sicilian harvest, but the feeling of a table cared for, shared, and remembered.
Chiara Rizza
Founder & Certified Olive Oil Taster
A Commitment to the Land
Oleaviva comes from a living landscape: wild herbs, limestone soil, Mediterranean light, and olive trees from seventy years old to five hundred.
Our trees are rain-fed, never irrigated. They follow the rhythm of the seasons and draw only from the water the land naturally receives.
The olives are harvested by hand and milled within four hours, to preserve the freshness and character of each harvest.
We protect the biodiversity around the groves and produce only what each season allows: one pressing a year, 1,100 bottles.
Every bottle is prepared with the same respect: recyclable packaging, natural materials wherever possible, and a bottle made to be kept.
For us, sustainability is not a claim. It is part of the standard that shapes the oil: the land, the harvest, the process, the bottle, and the table it eventually reaches.
Explore the Collection
100% Tonda Iblea. A finishing oil for those who know that the simplest dishes reveal the most. Available by the bottle. Members are served first.
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Four ancient Sicilian cultivars, one composition. Elegant, structured. For the dinner no one is ready to leave. Available by the bottle. Members are served first.
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Two expressions of one harvest, side by side. The pleasure is in the difference. Available by the bottle. Members are served first.
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Stay Close to Oleaviva
Early access to limited releases, and letters on olive oil, the table, and everyday rituals.
As a welcome gesture, enjoy a private offer on your first order.