Great olive oil is not the product of a process. It is the product of people who refuse to let the process slip — season after season, decade after decade. That refusal is easiest to sustain when the same family owns every step.
At Posterino, it always has. The frantoio in San Procopio was founded in the 1950s by three brothers: Rocco, Rolando, and Michele Posterino. In the 1980s the family took the next step and began bottling its own oil under its own name. From 1996, the following generation — Rocco, Francesco, and Francesca — modernized everything: new facilities, cold extraction, stainless steel storage under nitrogen. The tools changed. The standard did not.
That standard is simple to state and demanding to keep: our own olives, hand-harvested, milled within six to twelve hours, pressed cold, protected from oxygen, bottled on the estate. No purchased oil, no blending, no exceptions in a difficult year. One family, one press, one standard — six generations deep, and present in every bottle of Posterino you open.
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