Frankie works with us here at Butter & Crust. Back home near Agrigento in Sicily, his family have been farming the same land for five generations.

Some of the olive trees are more than 1,000 years old. They’re grown without irrigation or pesticides, then the olives are picked while still green, pressed the same day and left naturally unfiltered.

Because the trees produce so little oil, every bottle is full of flavour. Fresh, green and peppery, with the kind of richness you only get from properly made extra virgin olive oil.

Pour it over tomatoes, salads, eggs or roasted vegetables, or keep it simple and dip in some sourdough.

A little piece of Frankie’s family table, brought to yours.