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Elizabeth and Kasimir Berger were Londoners from start to finish. All this changed when they left their careers in 2013, looking for an extra virgin olive oil of the highest quality and a life in Italy.
Elizabeth, former marketing director of Champagne Bollinger and with nearly two decades of experience in tasting, buying and studying wine, and Kasimir, who met in 2001 as part of young companies and platforms emerging technologies.
Their journey to serious, pure and highest quality extra virgin olive oil began at Marco Viola's door in Umbria.
They traveled to the area for hiking and exploration when they found Viola olive oil at a restaurant in Montefiascone. They were both amazed by the quality and intensity of the day.
So they decided to make a detour to find out where Viola was coming from. Arriving at the unpretentious frantoio of S. Erlio di Foligno, they knocked on the door and awoke somebody from a post-prandial sleep.
Elizabeth and Kasimir Berger were Londoners before leaving their business careers in 2013 in search of an extra virgin olive oil of the highest quality and of a life in Italy.
Olio nuovo. Freshly squeezed extra virgin olive oil is vibrant, full of peppery spice and incredibly good for you
The olive harvest begins in Tuscany. The green olives are planted in the fillets and then collected in small baskets to be then brought to the press.
Frantoio olives in southern Tuscany. May the harvest begin!
Elizabeth Berger, founder of Frantoi.org having tasted for the first time extra virgin olive oil
They collected all the lira they had and bought two bottles of Viola oil. They then spent 15 years looking for olive oil of similar quality, but never found anything so good.
So when they moved to Tuscany with their young children, the mission began: to search for the best extra virgin olive oils in the country, produced by artisans who own their own trees and mill and therefore control them totally the quality.
During this journey of discovery, they learned a lot about the benefits of olive oil for health, especially if green olives are used and if it is consumed while it has been pressed recently.
Their mission is to change the way you buy your extra virgin olive oil by sending it directly from Frantoio to Italy immediately after being pressed to offer as much fun and benefits as you get with a tomato from the middle of the day. Summer or a glbad of blackberry Good wine.
To avoid bruising olives, men bring small baskets to Frantoio
The most difficult groves to reach require even more hours of manual labor. The harvest is a particularly demanding moment for these artisans
Paolo Cbadini, an incredible culinary hero pressing his Taggiasca olives in Liguria, northern Italy
As such, they offer new season olive oil for just eight weeks a year to offer maximum health benefits and a window of enjoyment.
Elizabeth applied her wine knowledge to olive oil by identifying different aromas of cultivars from different regions of Italy and badociating them with different foods. a revolution among the devoted gourmets.
The health benefits of their oils are now widely documented and their clientele includes renowned nutritionists and doctors, as well as some of the world's greatest chefs and personalities such as Gwyneth Paltrow.
Their 2018 oils are available on order only until Tuesday, December 4 for a global delivery in time for Christmas.
The olives are sorted by hand upon arrival at Frantoio, then carefully washed before pressing.
The olive paste, from here kneading begins to coax the oil droplets.
The olives are sorted by hand upon arrival at the Frantoio (press), then carefully washed before pressing.
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