From Persano,
with proof

Persano is a small place with a long memory. It sits on the plain of the River Sele, below the hills of Eboli in Campania — buffalo country, where the mozzarella comes from, and olive country long before that. The Greeks of Paestum, a few kilometres south, were pressing oil here more than two and a half thousand years ago.

Our family has farmed these groves for generations. The trees are Rotondella and Carpellese — varieties native to the Salerno hills that most of the world has never tasted, because their oil rarely leaves the region. Every October the whole family still turns out for the raccolta: nets under the trees, rakes in the branches, and a race against the clock to the frantoio, because good oil is made in the hours between tree and press.

Persano the brand began with a simple observation from the UK: people were finally being told the truth about olive oil — that the fresh, bitter, peppery kind is a different substance from the bland bottle on the supermarket shelf — but almost nobody selling “healthy” oil could prove what was in it. We could. Our oil tests among the highest-phenolic in Campania, and our DOP zone's rules already demand what others call extraordinary: harvest from the tree, milled within two days, acidity under 0.7%.

So we made a promise the industry hasn't: every batch tested by an accredited laboratory, and the results — polyphenol count, harvest date, batch number — printed on every bottle and every refill. Not “premium”. Not “artisanal”. Measured.

How we work

We pick early, when the olives are still green and the phenols are at their peak, accepting a third less oil for it. We press the same morning, cold. We bottle in dark glass, ship refills in opaque nitrogen-flushed pouches, and tell you exactly when your oil was pressed — because a harvest date is a promise a best-before date can't make.

The bottle you buy from us is meant to be the last olive oil bottle you own. The harvest arrives through your letterbox; the groves stay in Persano; the proof travels with every pour.