Originally from Puglia in southern Italy, Danilo’s life is
intimately connected to the seasonal rhythm of olive growing.
He inherited his skills from his father and grandfather but he
traces his passion to a life changing epiphany as a young boy
harvesting olives with his grandfather. Frustrated by his own
slow olive picking, he picked up a wooden stick and started to
thrash at the olive branches. His grandfather stopped his attack
and asked him how he would feel if the stick was used in the
same way on him. And in that seminal moment a life lesson
in good husbandry was learned, and a drive for sustainable
“goodness” born.

He believes that what tastes good should also ‘be good’, so all his
products are carefully hand picked at just the right stage of
ripeness, traditionally stone cold-pressed at the local mill, and
kept free of colourants, additives and anything else that
interferes with the authentic natural flavours derived from the
Italian countryside.