Tenute Balsamo
Three Harvests, One Estate
Aromatic herbs, almonds, and our Organic Sicilian Extra Virgin Oil Novello: everything we grow at Tenute Balsamo, in three categories.
Aromatic Herbs
Chamomile, thyme, sage, and rosemary: the scent of our estate, harvested and dried at just the right moment.
Almonds
Almonds and pure almond paste: the authentic sweetness that brings Sicily's greatest pastries to life.
Early-Harvest Oil
Our Sicilian Organic EVO Early-Harvest Oil, cold-pressed from the harvest we've just finished, in three formats designed for every need: from discovery to family-size supply.
Our story begins with a tree, not a label.
We're Ruben and Alessandra Balsamo: a family that has always made oil for its own table, in Pergusa, in the heart of Sicily. From that home tradition, a real organic farming business was born.
Tenute Balsamo olive grove management with the Zaragoza method
In this video, Ruben shares the management of Tenute Balsamo's olive groves in conversation with agronomist Vito Vitelli, following the Zaragoza system.
Our oil is called Ti.Si. — the initials of Tiziana and Signorello, Ruben's parents, the first people to teach him to love this land.
What was once picked for the family table is today a real organic farming business, carried forward by Ruben together with his sister Alessandra: olive groves, aromatic herbs, almond orchards, the same care on every harvest.
It's not a project born overnight. It's the natural next step of a story that goes back a long way — you'll find it told in full just below.
From Plant to Mill, in One Day
We don't just tell you—this is how we work every harvest.
Shaker and Hand Selection
The machine gently vibrates the trunk: ripe olives fall naturally onto collection sheets. We hand-select every olive before the mill.
Hand-Picked at Peak Ripeness
We harvest by hand, at the exact moment of maturity, without forcing nature's timing.
Field to Mill the Same Day
Olives reach the mill the same day they're picked: here we wash and defoliate them, ready for pressing.
Cold Pressing
The blade crusher cuts pulp and pit gently, without grinding them: pressing happens cold, within 5 hours of harvest, at an organic mill just minutes from the estate.
L'olio, proprio
come lo vuoi tu.
The Difference You'll Really Feel.
You're not just choosing an oil. You're choosing the time it takes to do it right: the patience to wait for the perfect moment, the care of picking every olive by hand, the choice never to rush.
It's a difference you can see in the color, smell the moment the bottle opens, and recognize from the very first taste. It's no accident—it comes from precise choices, repeated harvest after harvest.
“It's not a checklist. It's how we work our land, every single day.”
Pure. Ancient. Good.
Don't just take our word for it.
The Best Oil I've Ever Tasted
I discovered it by chance and now I always buy it—my whole family loves it.
Pure Bliss
Delicious drizzled raw on warm bread—the aroma fills the entire kitchen.
A Lovely Addiction
This oil has an incredible creaminess. I can't do without it anymore.
Simply the Best
Subtly peppery and fruity finish—perfect on bruschetta and salads.
Highly Recommended
Really excellent quality right from the first taste. Clean, crisp, no aftertaste.
My Favorite
Depending on the dish, I choose the Discovery or Classic format and enjoy every bite.