Olive oil · Noto · Sicily · Harvest 2025/26

hεvo – Organic Extra Virgin Olive Oil (2025/26)

Name: hεvo – Organic Extra Virgin Olive Oil (2025/26)
Brand: HEVOlogica
Price: 27.9 EUR
Availability: InStock

€27,90 EUR

Sale Sold out

Shipping calculated at checkout.

Prices are final prices. Under § 19 of the German VAT Act (small business regulation) no VAT is charged or shown.

liter 0.5 l (bottle) 1.5 l (3 bottles)

The set of three saves you €3.80 – and shipping within Germany is included.

hεvo is our Sicilian organic extra virgin olive oil – a single-cultivar oil pressed entirely from the old Moresca variety, grown in the olive grove of Noto at the heart of the Monti Iblei, one of Sicily's most traditional olive regions.

We harvest in September, earlier than most – while the olives are still green and their aroma is at its most concentrated. Within hours they are gently cold pressed and bottled on site. The result is an exceptionally polyphenol-rich olive oil with a green, fruity nose, elegant spice and that fine peppery bite by which connoisseurs recognise uncompromising freshness.

From tree to bottle everything stays in one pair of hands: grown, harvested and bottled by Azienda agricola Bonfanti – no middlemen, in a limited annual quantity.

At its best on its own: over tomatoes with burrata, with grilled fish, over fresh pasta – or simply with good bread.

Variety	Moresca
Harvest	September 2025, by hand
Origin	Noto (Monti Iblei), Province of Syracuse, Sicily
Farming	Certified organic (IT-BIO-009)
Pressing	Cold extraction, within hours of the harvest
Polyphenols	274 mg/kg (lab analysis, harvest 2025)
Quality	Lab-tested by an accredited laboratory (Sicily) – all EU limits for “extra virgin” met

Shipping

Shipped from Germany – to the entire EU and 15 further countries. Free shipping within Germany on orders from €49.

Right of withdrawal & returns

Consumers have a 14-day right of withdrawal from receipt of the goods. You will find the full withdrawal policy in our withdrawal policy.

Storage & serving

Store in a dark, cool place (not the fridge) and keep the bottle tightly closed. hεvo shows its full character raw: over tomatoes with burrata, with grilled fish, over pasta – or simply with good bread and salt.

Why does the oil catch slightly in your throat?

That is the pungency of the polyphenols – Italians call it “pizzica”. It signals freshness and a high content of plant compounds; it is not a flaw. That gentle catch is exactly what connoisseurs look for.

View full details

Green olives on harvest nets with a crate in the olive grove near Noto, Sicily

Early harvest

Picked green. That is why it tastes like this.

We harvest in September, while the olives are still green – earlier than most. It costs yield, but it delivers exactly what defines hεvo: green, fruity freshness, the peppery note on the finish and an exceptionally high polyphenol content. Within a few hours of picking it is cold-pressed and bottled on site.

Leo and Moritz at the olive mill in Noto, where hεvo is cold-pressed

At the mill

Pressed the same day.

The olives fall into the nets in the morning and are processed at the mill (frantoio) a few hours later. That short window is decisive: the longer olives sit between picking and pressing, the more aroma and polyphenols are lost.

Pressing is cold, with no added heat, and bottling happens right there in Noto. We stand at the machine ourselves. From tree to bottle, everything stays in one pair of hands – no middlemen, no detours.