Near the ancient Sicilian city of Ferla, Katia and Maurizio
Marino are doing what their family has always done — tending olive trees by hand, gathering wild herbs from the hillsides, and coaxing extraordinary flavor from the land.
The result is a small but exceptional lineup of products and right now, those products are available.
But not for long.
The Marinos farm and forage the way nature intended — organically, seasonally, in small batches — when these sell out, they're gone until next harvest.
The
Marino family has earned recognition from the Slow Food Guide to Italian Extra Virgin Olive Oils and the prestigious Zurich-based Golden Olive Award. Their products are
organic or
foraged, bringing us the best flavor from nature. Check out the pictures above to see Maurizio handpicking capers!
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| Pressed from hand-harvested tonda 'Ferlese' olives, this monovarietal EVOO is silky, grassy, and unmistakably Sicilian. |
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| Foraged by hand, salt-cured the traditional way. Bright, briny, and nothing like the jarred capers you know. |
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| Gathered wild from the Sicilian countryside — intensely aromatic and perfect for sausage, seafood, and bread. |
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| Sun-dried Sicilian bay leaves with a deep depth of fragrance. Limited quantities available! |
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| Harvested from sun-drenched hills near ancient Syracuse, the Tuono is a beautifully shaped Sicilian almond prized for its rich flavor, high oil content, and versatility — from Sicilian pesto and salads to cheese boards and baked goods. |
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