About Us

Celebrating 10 Years of Flavor, Family, and Premium Olive Oils from Around the World

Firenze International Olive Oils, a sister company to Biscotti Firenze LLC, was founded in 2015 with a mission to bring the finest extra-virgin olive oils, authentic balsamic vinegars, and artisanal Mediterranean condiments to your table. Today, we proudly celebrate 10 years of sourcing, sharing, and savoring the best in olive oil craftsmanship.

Born from a lifelong love of Italian cooking and culinary traditions passed down through generations, Firenze Olive Oils is rooted in my experience growing up around food, family, and culture. Cooking alongside my Italian grandparents taught me that great meals start with authenticity—and always recalling my grandfather’s words: “First, bambina, a little olive oil in the pan.”

This legacy, blended with my mother’s Southern-American food heritage, laid the foundation for a rich and rewarding career in food. From my early days in the Woman’s Day magazine test kitchen to editorial and directorial roles at Good Housekeeping, Weight Watchers, Woman’s World, First for Women, and corporate kitchens at Tupperware, Campbell’s Soup, and Black & Decker, my journey has always centered around celebrating exceptional ingredients and culinary storytelling.

With a degree in Culinary Arts from Johnson & Wales University and a B.S. in Food & Nutrition, I continue to build Firenze International Olive Oils with the same passion that sparked it.

Today, as a certified olive oil sommelier, I travel, as much as I can across Italy, Spain, Greece, the United States, and beyond—meeting producers, tasting, and studying global olive oil production firsthand. These journeys inform every product I bring to you, each one selected for its purity, flavor profile, and connection to terroir.

Whether you Born from a lifelong love of Italian cooking and culinary traditions passed down through generations, Firenze Olive Oils is rooted in my experience growing up around food, family, and culture. Cooking alongside my Italian grandparents taught me that great meals start with authenticity—and always recalling my grandfather’s words: “First, bambina, a little olive oil in the pan.”

This legacy, blended with my mother’s Southern-American food heritage, laid the foundation for a rich and rewarding career in food. From my early days in the Woman’s Day magazine test kitchen to editorial and directorial roles at Good Housekeeping, Weight Watchers, Woman’s World, First for Women, and corporate kitchens at Tupperware, Campbell’s Soup, and Black & Decker, my journey has always centered around celebrating exceptional ingredients and culinary storytelling.

With a degree in Culinary Arts from Johnson & Wales University and a B.S. in Food & Nutrition, I continue to build Firenze International Olive Oils with the same passion that sparked it.

Today, as a certified olive oil sommelier, I travel, as much as I can across Italy, Spain, Greece, the United States, and beyond—meeting producers, tasting, and studying global olive oil production firsthand. These journeys inform every product I bring to you, each one selected for its purity, flavor profile, and connection to terroir.

Whether you shop online, visit us at New Jersey farmers markets, or book an olive oil tasting or seminar, Firenze delivers expertly curated, small-batch extra-virgin olive oils and pantry essentials meant to elevate your home cooking.

It’s my joy and privilege to share these premium selections with you—ingredients I use in my own kitchen and trust to bring warmth, flavor, and well-being to yours.

Let’s stay connected. Reach out with questions, comments, or event inquiries—and explore my blog, The Olive-Skinned Cook, for Mediterranean recipes, olive oil tips, and more.
shop online, visit us at New Jersey farmers markets, or book an olive oil tasting or seminar, Firenze delivers expertly curated, small-batch extra-virgin olive oils and pantry essentials meant to elevate your home cooking.

It’s my joy and privilege to share these premium selections with you—ingredients I use in my own kitchen and trust to bring warmth, flavor, and well-being to yours.
Let’s stay connected. Reach out with questions, comments, or event inquiries—and explore my blog, The Olive-Skinned Cook, for Mediterranean recipes, olive oil tips, and more.

Rolling Sicilian hills with olive groves on a sunlit afternoon—heritage and tradition in view.
In the hills of Sicily, Victor and I on the way to Gangi, Poppa’s village.
Vintage black-and-white photo of Mario and Jennie, the Italian grandparents who inspired Firenze Olive Oils.
My paternal grandparents, Mario and Jennie.
Certified olive oil sommelier Donna tasting olive oil and wine at a Tuscan vineyard restaurant.
Sampling olive oil and wine in Tuscany is serious business—and Donna’s up to the task!
Close-up of freshly pressed bright green extra-virgin olive oil in a tasting cup during olive oil mill visit in Sicily.

A vivid green pour of just-pressed extra-virgin olive oil, moments after milling—fresh, vibrant, and bursting with grassy, peppery flavor.
Group tasting freshly pressed extra-virgin olive oil outside an olive mill in Chiaramonte, Sicily, smiling and warming the oil between hands.

Sharing the sensory experience of just-milled olive oil with grower/producers of Tonda Iblea in Sicily—where tradition, taste, and connection come together.