Frantoio Leonardi

"Passion for olive oil making"
PGI Certified

The Leonardi oil mill was established in Sicily (Italy) in the 40s during challenging historical times that characterised the future of this beautiful Mediterranean island.

In the 60s the company re-branded with a new look and feel, keeping the same authenticity and genuine quality of the founders.

Leonardi’s passion for natural olive oil is described as the result of the “eternal love between a family man and a land, fertile and generous, sweet and sublime”.

Master oil makers working at Leonardi still choose cold pressing as preferred production method. This way the organoleptic properties of the olives are concentrated in an oil with an unmistakable aroma, both raw and cooked, to enhance the flavors and provide the palate with inimitable sensations.

In fact, Nocellara and Biancolilla olive varieties are still meticulously handpicked one by one from lands located in front of the Etna volcano.

Extra virgin olive oil produced in the volcanic soils of Etna is included among the oils with light fruity with a tendency to medium .
The taste is herbaceous, fresh, with hints of artichoke, green tomato, sometimes with notes of fresh almond. Light fruity with a slight presence of bitter and spicy notes that make it very pleasant to the palate .

The production areas involve the municipalities of Catania, Enna and Messina located on the slopes of Mount Etna, between 100 and 1000 metres above the sea level.
The history and charm of the landscape as well as the processing techniques make Leonardi's extra virgin olive oil a product much appreciated by connoisseurs .

Leonardi’s production spaces from PGI extra virgin olive oils to Biological varieties.
Discover the olive oil collection.