One bite of our pasta will fill your heart with its verdant fragrance. It’s perfectly al dente. Hot red pepper and garlic spice up the fragrance and flavor ever so slightly with flavorful olive oil gently enveloping the entire dish. Another bite gives you the sensation of a cool breeze, which crossed the ocean from atop distant Italian hills where our Tuscan extra virgin olive oil came from. Its refreshing, grassy fragrance is smooth and not overwhelming. Our producer is a hardworking Italian woman who inherited her grandfather’s olive fields and has run the business based on organic farming principles. Having been brought up with a familiarity of olives, she has worked at making the highest quality oil and happened upon the Shumei natural farming method, which does not use any agricultural chemicals, chemical fertilizers, or animal manure and which emphasizes love and affection in growing plants. Instinctually, She felt that this idea was wonderful and decided to convert all her olive fields using this method.

       Olive harvest in Tuscany begins in mid-October every year. The harvested olives fill containers that are transported up and down repeatedly over hilly roads. This is a characteristic of this hillock region, which does not depend on machines for its harvest. The scene of our producer’s olive garden is no different. It is truly a labor of love!

       The day after the harvest, our producer wakes up early and heads to the oil extraction area. First thing in the morning, the olives are put through the press. Although many other olive farmers also extract their oils here, she uses the equipment before anyone else so that her oil does not get mixed with the others. Extra virgin olive oil refers to the freshest, highest quality oil with an acidity of 0.8% or less. The lower the acidity, the higher the quality and flavor. However, our producer’s oil is a premier grade oil with 0.1% acidity. Holding back oxidation depends on how quickly the olives are taken to the place of extraction and extracted. The absence of agricultural chemicals and fertilizers from the perspective of cultivation as well as the extremely low acidity speak of the great efforts our producer made to create the highest quality olive oil in terms of extraction and process.

       The restaurant chefs who have imported her oil were astonished by its fragrance and smooth flavor and began developing a menu. They made pasta, oven-roasted vegetables, and olive oil juice... Our juice, which can’t be found elsewhere, consists of carrots, tomatoes, celery, or broccoli with olive oil and a dash of salt. The rich flavor of fresh vegetables coupled with fresh, grassy olive oil is indescribably delicious, like an excellent cold soup.

      One chef murmurs, “Canadian pasta, made with natural farmed wheat, absorbs moisture differently every time. Each time you boil it, you have to keep an eye on it and adjust the boiling time. The pasta and vegetables all come to life. I feel so humbled. Especially in using this olive oil, I just want to thank it every day and greet it every morning.” Through the skills of our chefs who establish a bond with their ingredients, it feels like the wheat, vegetables, and oil that nature created give us something more important than just a full stomach.