Located In The Perfect Region Of Sicily Our Family Has Been Making Cold Pressed Olive Oil For Generations.

Our Roots

Our Roots

Our Roots

Vincent Marino, founder of Mie Radici, started the company with one goal in mind: to share the rich culture and cuisine of Sicily with the world.

In 1914 Vincenzo Marino and his wife Vita (Vincent’s grandparents) left Cianciana and migrated to the United States where they settled in Barnesboro Pennsylvania to make a life for themselves. It wasn’t until 1971 that Vincenzo and Vita were able to return back to their home land and reconnect with family members.  Upon their visit, they spoke with Filippo Termini (Vita’s nephew) about America.  Filippo became very intrigued by the stories. So in 1972 he traveled to the states and pioneered the tradition of close family bonds for future generations.

Our Roots
Our Roots

Filippo’s youngest brother Maurizio continues the tradition of cultivating olives in the Agrigento region of Sicily.  He tends his groves with the same passion and methods that have been passed down through generations.

The first time Vincent Marino traveled to Sicily and tasted his cousin Maurizio’s EVOO he was hooked.  He sat with his cousins enjoying a traditional Sicilian meal when Maurizio turned to him as he extended a cup of EVOO his way.  Vince sipped on the liquid as his cousins stared at him waiting for his reaction.  For Vince, it was an almost divine experience.  He had never tasted Olive Oil as pure.  The face Vincent had on must have said it all because Maurizio smiled and said “you don’t think we send the best oil to America – do you?”

Maurizio brings all his experience, passion and care for quality olive oil when selecting and approving what will become Mie Radici Olive Oil for your table.

Our Roots

Mie Radici Olive Oil

Our Roots

 

 
 
 

 

Next time you are selecting an olive oil notice of the date it was bottles and you will understand why we are excited to bring you our products. It is delivered to you as fresh as possible following the harvest in late October and November each year.

If you have ever experienced the rich fresh flavor of first cold pressed Sicilian olive oil, then no words are needed…

 
The flavor has a unique faint peppery finish, making it a perfect oil for table, for salads or simply drizzling over your favorite dish as a finishing touch. Cooking with this fresh Mie Radici olive oil will add a beautiful taste and aroma to any dish giving it that authentic taste.

Our family has been making fresh olive oil for generations. Our olives are hand selected to ensure the integrity of each fruit. They produce only the finest of pure Sicilian first cold pressed extra virgin olive oil.  The groves are located in the Agrigento region of Sicily. It is an area known for producing great fruit. You will notice the oil offers an array of fresh vegetable flavors starting with notes of artichoke at first taste followed by a peppery finish. This is only one of the reasons olive oil from this region of Sicily is prized among all the Italian oils.

Our Roots

The harvest is looking beautiful. It takes place during the end of October and the beginning of November with the first cold press taking place within 12 hours of harvest. Expect the first shipments to arrive December 2016. Due to the light harvest, quantities are limited. Reserve your bottle today and taste the difference!

This year we are offering two products with the same authenticity:

Cerasuola ‘Olio del Contadino’ (Farmer’s Reserve) and the Nocellara Organic Reserve. Both are exceptionally fine olive oils with their own distinct taste and flavors. Each is guaranteed to be the freshest olive oil we can deliver.

Cerasuola ‘Olio del Contadino’ (or the Farmers Reserve.)

It is the ‘Cream’ of the olive oil harvest. As the name indicates, it is a favorite with the farmers and producers. Processing within 12 hours of harvest retains its rich color and mellow, yet bold flavor with a little bitter and lingering spicy after taste. It is heavier in density than other oils with an intense green color. The fruity aroma has hints of green tomatoes and almond.

Nocellara Organic Reserve

Our Organic Reserve is an exceptional olive oil of western Sicily. It is produced as an organic and all natural product to the European Biological Standard. As part of meeting the standards requirements, the olives must test negative for no pesticides or chemicals for a minimum of three years.

Processing with modern equipment within 12 hours of harvest enhances its deep green color and pulls forward the yellow highlights as well as holds the finely aromatic flavor.  The bouquet is of medium density with hints of freshly harvested tomatoes and fresh vegetables. Because these quantities are very limited supply we cannot promise availability unless they are preordered and held in reserve for you.

The quantities are limited. We would be happy to reserve a bottle with your pre-order. We guarantee that what you experience is authentic in every way. Please enjoy one of the best products of my family and of Sicily!

The Mie Radici Process

Mie Radici olive oil is made with keeping the tradition of old fashion harvesting yet it is processed in a modern facility.  Our family begins by selecting only the best olives at harvest which then get sent on for processing. Next, they are brought to the oil mill where a state of the art facility processes them for bottling. It is the best of both worlds assuring a quality product.

Explore the Craft of Mie Radici

Pure Sicilian Olive Oil

Mie Radici Olive Oil

Pure Sicilian Olive Oil
Handmade Ceramics by the Artists of Sicily

Handmade Ceramics of Sicily

Handmade Ceramics by the Artists of Sicily
Natural glazes with different and captivating flavours

Balsamic Vinegars of Italy

Natural glazes with different and captivating flavours
Located in the perfect region of Sicily our family has been making cold pressed olive oil for generations.

Our Roots

Located in the perfect region of Sicily our family has been making cold pressed olive oil for generations.