BARBERA

Barbera treats olive oil with the same attention a wine producer gives grapes. Different Sicilian groves and olive varieties are kept distinct, allowing one oil to remain green and peppery while another tastes softer or rounder.

The family has worked with olive oil for more than five generations, but the most interesting part is its continuing curiosity. Barbera’s experimental mill compares pressing systems to understand how each affects aroma, texture and flavour. The result is not one idea of “good olive oil,” but a range that helps us taste how variety, place and production change what reaches the bottle.