The Beginning

We Started with Olive Oil...

Gio Martorana began making Olio Di Gio Extra Virgin Olive Oil in 1997. Our traditional press, the oldest extraction method, produces an oil with greater flavor profiles and higher polyphenol content.

We farm Mission, Manzanillo, Leccino, Nebiollo, Arbequina, Pendolino, Coratina and Frantoio olive varietals that go into every bottle of our oil. All of the olives are hand picked in early winter to achieve an intense flavor.

The olives are pressed soon after picking to preserve the antioxidants and then bottled in reusable ceramic bottles, keeping the oil safe from light and heat.