Basilicata To Bottle
A Short Journey. A Long Tradition.
From the olive trees of Basilicata to your table, every bottle of Radice follows a journey rooted in place, people, and care.
It Begins With the Land
From Basilicata, Our Roots
Our story begins in Basilicata, an ancient land in Southern Italy, shaped by centuries of history, agriculture and traditions passed down from generation to generation.
Among its hills and ancient villages, olive trees have long been part of the landscape and of everyday life. Here, olive oil is much more than an ingredient. It is part of the culture connected to the land, family gatherings, traditional recipes and the simple way food has been shared for generations.
It is the land where I was born, where my family still gathers every November for the olive harvest, and where my understanding of good, honest food began.
Basilicata taught me that quality starts at the source: with respect for the land, the people who work it, and the traditions that preserve its character.
These are the roots of Radice. Here, the olive trees grow slowly, and that slow growth is part of what gives the grove its character.
Small By Design
One Grove. One Family. One Harvest.
The Radice grove remains intentionally small.
This isn't production at scale. It's production with attention.
The result is an olive oil that carries the character of its land and the people who care for it.
The Harvest
Picked by Hand. At the Right Moment.
The harvest takes place during the November/December window, when the olives are carefully picked at the optimal stage of ripeness.
The fruit is handled gently and placed into shallow baskets to avoid bruising. Then the journey continues immediately.
Once harvested, the olives are transported to the mill immediately. Radice's process is designed to preserve freshness, aroma, and nutritional properties, with the olives cold-pressed within 24 hours of harvest.
Inside the Mill
Traditional Knowledge. Modern Precision.
The mill combines modern equipment with methods rooted in generations of experience. The Radice process follows four key stages.
Defoliation
The olives are separated from leaves and unwanted material using a coclea.
Stone Crushing
The olives are crushed under stone in the molazza, with the process kept below 20°C.
Pressing
The olive paste is pressed at 400 atmospheres.
Separation
Vibrofiltro and separator systems complete the extraction process.
The mill is modern in construction but tuned to the methods of previous generations.
The Oil We Keep
A Blend of Two Cultivars
Radice's blend brings together two Italian cultivars.
Ogliarola
The native Lucanian cultivar, known for a medium-bodied profile with green-almond bitterness and a soft, lingering pepper.
Coratina
Blended to complement the character of Ogliarola.
The resulting profile is distinctly Lucanian: green, balanced, gently bitter, and finished with warm pepper.
Into the Bottle
Dark, On Purpose.
Light is one of olive oil's enemies. So Radice doesn't treat the bottle as decoration alone. The oil is poured into 500 ml smoked glass, sealed with a hand-impressed beeswax seal, and individually numbered.
500 ml
Smoked glass
Hand-Sealed
Beeswax seal
Your Part of the Journey
The Harvest to Home Plan
The final part of the journey is beautifully simple.
01 — Discover
Explore authentic Italian food selected from producers we know and trust.
02 — Choose
Select what you want brought from our producers to your home.
03 — Enjoy
Open, pour, cook, share, and enjoy food you can trust.
What reaches your table is more than olive oil. It is a place. A harvest, a family's knowledge, a tradition, and the care taken at every step between the tree and your table.
That is the Radice journey.
Quick Answers
Frequently Asked Questions
Taste the Journey.
Discover our Extra Virgin Olive Oil from Basilicata.