Green is Gold
We press liquid gold from the greenest olives
Castelvetrano (also known as Nocellara del Belice) olives are loved all over the world, but they are only grown in the Belice Valley in southwestern Sicily. Castelvetranos are picked when they are young and bright green, which gives them the firm, fleshy texture and mild, nutty-buttery taste they are known for.
At Partanna, we pick each olive by hand to protect the color, flavor, and texture from bruising as well as oxidation. And after picking, we cold-press the olives as soon as possible – within four hours – to maintain the fresh flavor and greenish hue that makes our liquid gold so special.
The Red Tin
This classic tin was originally designed in 1922 by Tommaso Asaro (second generation). Tommaso took inspiration from the iconic scenes of our hometown of Partanna, Sicily, which is also our company namesake. We continue to honor the heritage represented in this classic Partanna tin. Over the past 100 years, we’ve made only two updates to the design of the tin.
And there’s only one ingredient inside the red tin – Extra Virgin Olive Oil cold-pressed from the Castelvetrano olives that have been growing on our family’s land for over centuries - some of our trees are more than 500 years old! We hand-pick the olives at the peak of ripeness and cold-press them to preserve the timeless flavor.
We love this red tin because it represents the history of our community and is the best way to protect the precious oil inside.
This award-winning Extra Virgin Olive Oil has a rich flavor, with notes of artichokes, almonds, and a peppery finish. It’s versatile enough to use everyday, so we call it our “everyday olive oil.” It’s our best-seller. And we hope you enjoy it as much as we do!
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"The Best Olive Oil. Period." - Carlos S.
“Partanna olive oil is the real-deal Italian stuff…”
Chef & Author Peter M.
“…it’s a versatile neutral oil to cook with that’s fresh and rich in flavor…”
Chef Odette W.
“Partanna brings me back to
my childhood growing up in Palermo, drizzling just-pressed olive oil on bread. The flavor is unique, given the age of the trees and the soil. It’s fresh and fruity with a rich smell and taste of olives. I use Partanna for my pizza,
salads, pasta and anything else that deserves to be tasty.”
“I take a teaspoon everyday for good health. I'm 75.”
“We first learned about this olive oil at a New York restaurant [recommended by Anthony Bourdain]...We have never had olive oil that tasted like that....we are hooked.”
“I’ve been buying Partana for years from a local Italian market, it’s just the best olive oil for the money.”
“This olive oil is also fantastic with bread for dipping, and it’s also my go-to salad dressing. It has a nice slightly peppery flavor that distinguishes it from other olive oils. Couldn’t recommend it more! ”
“I buy extra virgin olive oil regularly and different brands from Italy, Greece, US, Tunisia, Spain etc. And by far this Partanna is the best!”
“It tastes just like my grandmother’s olive oil she pressed in Italy”
“I haven't tasted olive oil like this in ages. Full bodied, full of flavor and amazing to the taste buds…this is the taste I remember growing up with my family whose roots were from Genoa”