Saverio Guglielmi started tending to 160 hectares of Coratina, Peranzana, and Ogilarola olives in 1954. Over time, and by embracing new technologies such as being able to harvest and process olives within hours, the Guglielmi oils have become some of the best in the world. This is why we love them and why they are part of the Slow Food Presidio!