'Nestled against the sun-drenched slopes of the Veneto region of northern Italy exists a group of small, organic growers committed to preserving groves of ancient Roman olives.
While olive oil production is changing to meet a new, industrialized era that dismisses heirloom varieties and favors mechanized harvests, these growers whose land hovers between 2 and 6 acres remain committed to the art and tradition of growing ancient varieties of olive – Favarol, Grignano and Nostrano – varieties that might fall to extinction were it not for their passionate commitment and the support of Jovial Foods, a company committed to reviving near-lost, ancient varieties of whole foods and making them available to the public.'
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