mountains of Sambuca di Sicilia

This October, I will be working the olive harvest with some of my favorite wine makers in Sicily. We will pick and press every day for two weeks to make some of the best certified-organic extra virgin olive oil that comes out of Sicily.

I first met the Sicilian-German brothers Gunther + Klaus Di Giovanna in 2011 when I was traveling with a friend from Brooklyn. The restaurant Roberta's used to carry Di Giovanna wine and we decided to look up fellow (ex) New Yorker, Melissa Di Giovanna to organize a winery visit. We spent a few days with Melissa and Gunther, touring the winery, tasting olive oil, flirting with the locals, and visiting a fresh ricotta producer. We didn't want to leave! I've been back to the winery twice since the first visit and kept in touch with Melissa over the last 5 years. Last year, I visited the Di Giovanna property during vendemmia the wine harvest in September and catered a big private dinner in the town for the Mayor! che culo!

This year, finally, I'll be back in my beloved Sambuca di Sicilia for the olive harvest season in late October.

Stay tuned for updates! New Yorkers, get ready for some of the best italian biancolilla + nocellara del belice extra virgin olive oil to ever burn your throat, tickle your pallet, and gloss up your lips. Cheeky will be selling some of the 2016 harvest oil through the website next year so make sure you join the mailing list to reserve your bottles.

-la sfacciata