Cauliflower Pasta (Pasta con Cavolfiori)
When the air in Calabria turns crisp and the bright greens of summer fade, white, heavy heads of winter cauliflower take over the local markets. This is when pasta con...
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Italian Extra virgin olive oil made on the Ionian coast of Calabria
EXAU is 100% family owned. Our family has been producing premium Italian extra virgin olive oil for almost 100 years.
Our founders are level 2 olive oil sommeliers, earning their credentials in Italy with AMEDOO.
We farm regeneratively to support the long-term health of our trees, creating an environment where bees, birds, and other wildlife can thrive.
We are small artisanal producers. Quality will always be more important than quantity.
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premium extra virgin olive oil
Excelsis (20% off)*
* 2 bottles, ships every 3 months
* Equals 0.75 tbsp per day
* Best for 1 to 2 people, or infrequent cooks
premium extra virgin olive oil
Altiorem (20% off)*
* 4 bottles, ships every 3 months
* Equals 1.5 tbsp per day
* Best for 3 to 4 people OR regular cooks
premium extra virgin olive oil
Magno Valde (20% off)*
* 6 bottles, ships every 3 months
* Equals 2.25 tbsp per day
* Best for 4 to 6 people OR frequent cooks
olive oil bottles & household
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Where you've seen us
Almost 100 years of making olive oil
1927 - 1980, nonno francesco
Along the Ionian coast of Calabria, Italy Giuseppe's grandfather plants olive trees, vineyards, and more. He produces premium Italian EVOO for his family's personal use.
1992 - 2017, salvatore & lina
Giuseppe's father, Salvatore, retires early and dedicates his free time to the groves. He plants more trees. Salvatore and Lina (Giuseppe's mother), harvest the fruit regularly.
2017 - present, giuseppe & skyler
We take over management of the estate and work with an agronomist to establish regenerative farming. EXAU launches in the US in 2018, and production quickly expands to 2 new properties. We start the olive oil club in 2019 and begin shipping to new countries! Read more here.
Recipes from our kitchen
Italian Fried Chicken Without Batter (Crispy, Light, and Fried in Olive Oil)
If you have ever wanted crispy fried chicken without a thick batter, this is the recipe. No buttermilk, no eggs, no breadcrumbs. Just chicken, fine durum wheat flour, and good...
Fried Zucchini
The key to making the perfect fried zucchini is the technique: The zucchini must release enough water The batter should be made fresh Theyi can’t sit in the batter for...