Reserve your bottles. Delivery December 2026.

This is not oil from a shelf. It is a selected batch from Frantoio Tini in Abruzzo, a mill that has been pressing olives for over a hundred years in the same hills where our own trees become ours in November. We are bringing this oil because we did not want to wait to share what Abruzzo tastes like.

Bottles are limited. Order now and we deliver in December to receive in time for the holidays.

Next year: our own harvest.

The purchase of our orchard completes in November 2026. The first harvest from our own trees is expected in October 2027. Pressed at the same mill, in the same way, but this time from trees we own ourselves. Customers who order this year will be the first to know when that reservation opens.

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What do you do with it?

Leccino is one of the gentler olive varieties  and that is exactly what makes it so useful. No dominant bitterness, no sharp pepper. Instead a fresh, grassy opening note, a round fruitiness, think ripe apple and light herbs ,and a soft warmth at the finish. Mild enough not to overpower, complex enough to notice.

 Leccino works best as a finishing oil — added at the end, not the beginning. Heat does the cooking. The oil does the tasting.

Pasta & grains

Finish a simple pasta with a generous pour just before serving. Risotto, farro, lentils - anywhereyou want richness without weight. A good carbonara does not need cream; it needs good oil.

Salads & raw vegetables

The mild profile means it will not overpower delicate leaves. Excellent on a simple green salad, fennel, or thinly sliced raw courgette with lemon and salt.

Bread & dipping

The oldest use, and still one of the best. Good sourdough, a pinch of flaky salt, a proper puddle of oil. Nothing else needed.

Fish & seafood

Light enough not to compete. Drizzle over grilled sea bass, baked cod, or a plate of simply dressed prawns. Works equally well in a marinade beforehand.

Roasted vegetables

Drizzle before roasting for a golden, slightly nutty result  or finish afterwards to preserve the fresh flavor. Particularly good with root vegetables, tomatoes, and aubergine.

One honest note on heat

Extra virgin olive oil has a smoke point of around 190°C and is perfectly adequate for most everyday cooking, including sautéing and gentle frying. That said, the more delicate flavor compounds that make Annefij worth opening will largely cook off at high temperatures. Save ours for where you can actually taste it.

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From olive to bottle. How it works.

Making good olive oil is mostly about not getting in the way. The Leccino olive has everything it needs; the right acidity, the right balance, the right time of year. What we do  through Frantoio Tini( the mill three kilometers from our trees), is move quickly, handle carefully, and press cold.

1. Harvest — October, by hand

We harvest in the first weeks of October, while the olives are still green and turning. Early harvest means higher polyphenol content — the compounds responsible for both the health benefits and the characteristic fresh, slightly peppery finish of a quality extra virgin oil.

2. Transport — same day, not next day

Our trees sit less than three kilometres from Frantoio Tini. Olives begin to oxidise the moment they leave the tree — what separates a good oil from a great one is often just how fast you move. Ours are in the press the same day they are picked, stored in ventilated crates, never piled deep.

3. Cold extraction — under 27°C, continuous cycle

Cold extraction preserves everything that makes Leccino oil what it is: the aroma, the polyphenols, the delicate flavour. No heat is applied at any stage of the pressing. The result is a true extra virgin oil: free acidity below 0.8%, with nothing added and nothing removed.

4. Storage and bottling — dark, cool, sealed

Fresh-pressed oil is stored in stainless steel tanks away from light and heat until bottling. We bottle in dark glass to protect the oil from oxidation on its way to you. What arrives in your kitchen is as close to the press as we can make it.

Pressed at Frantoio Tini — Castilenti, Abruzzo — 330 metres above sea level — family-run since 1921.

Our orchard and our mill are neighbours. Frantoio Tini has been pressing olives in these Abruzzo hills since 1921, and Leccino is a variety they know intimately. The short distance is not just a convenience — it is a quality decision.

When setting up the orchard, we sought guidance from Prof. Elettra Marone of the University of Teramo — an institution based in the same Abruzzo hills where our olives are pressed. Her expertise in olive cultivation helped us make the right decisions early: variety selection, planting density, canopy management. The oil starts long before October.

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185 trees. Abruzzo. One harvest a year.

In the hills of Abruzzo, at 330 metres above sea level, stand 185 Leccino olive trees. They become officially ours in November 2026. Until then, they are in good hands with the people who have always cared for them — and the oil we are offering this year is pressed at the mill three kilometres away: Frantoio Tini, a family business that has been working in these same hills for over a hundred years.
This is a story in progress. We are building something — with the right people, in the right place, in the right way. What you buy this year is the beginning of that story.

Why Abruzzo?
Abruzzo is one of Italy's least known but most interesting olive oil regions. The climate is rugged enough to make the olive work — cold winters, hot summers, well-drained slopes — but mild enough for a consistent harvest. At 330 metres above sea level, that produces an oil with character: fruit, freshness, and a purity you do not force but find.
Why Leccino?
Leccino is one of Italy's most beloved and widely grown olive varieties — not because it is the easiest, but because it is one of the most balanced. Mild in flavour, rich in polyphenols when harvested early, and versatile enough for everyday use without becoming dull.
Next year: our own harvest
The purchase of the orchard completes in November 2026. The first harvest from our own trees is expected in October 2027 — pressed at the same mill, in the same way, but this time from trees that are ours. Customers who order now will be the first to know when that reservation opens.

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"These trees have known Sylvia's hands their entire lives. Now they are learning ours."

When we found the orchard in Abruzzo, we found Sylvia first.
A woman in her seventies, who had spent decades caring for 185 Leccino olive trees on a hillside that had been in her family for generations. She knew every tree by the way it grew. She knew which ones needed more time, which ones gave more fruit, which ones had survived the hard winters.
She had tended them through an era when Italian women were not permitted to sign a contract with a bank or a mill without their husband's signature. The trees were hers in every meaningful sense — in knowledge, in labour, in love — but not, for much of her life, on paper.
When Sylvia decided it was time to pass them on, she chose us. We have thought about that often since. What it means to receive something from a woman who was never fully recognised for what she built. What it means to carry it forward — under our own name, pressed in our own bottles, sold under terms we sign ourselves.
Annefij is named for our grandmothers. But this orchard belongs to Sylvia's story too.

The name Annefij
Annefij carries the names of both our grandmothers — women whose hands shaped everything we know about food, care, and patience. The name is not a marketing decision. It is a tribute.

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Who we are.

Annefij is named for our grandmothers. It felt right that the brand should also be carried forward by the next generation — by two sisters who grew up around good food, care about what they put in their bodies, and wanted to build something that means something.

Fijanne
Fijanne carries the name of both grandmothers — and with it, a certain sense of responsibility for what this brand stands for. She is the one thinking about where Annefij goes next: who it reaches, what it says, and why it matters. Her interest in health, food as lifestyle, and the business of building something with purpose shapes how we talk about what we make. If you have read something on this site that felt considered, that is her.
Marit
Marit is the one who actually uses the oil. She cooks with it, tastes it, thinks about it in terms of what it does to a dish and why. She is also the one most likely to tell you a story about it — about where it came from, what the harvest felt like, what she made last Tuesday and why it worked. The pairing suggestions on this site are hers. So is the instinct that good food should always have a good story behind it.
And more
Fijanne and Marit are the faces of Annefij, but the project is bigger than two people. Behind the brand is a family effort — people who sourced the orchard, built the relationships in Abruzzo, sought expertise from the right agronomists, and believed this was worth doing properly. We are grateful to all of them.

Get in touch.

Questions about ordering, delivery, larger formats, or collaboration? Or simply curious about the story? We would love to hear from you.

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