In further discovery for the finest olive oils, Gattineri admits although his ancestors are from villages in central Italy, the western new world was to be discovered through missionary groups.

The olive trees and the microclimate in parts of California found an unmatched parallel in volcanic soil and mineral to produce some of the finest oils. But as he states it’s not just the temperature fluctuations and long growing seasons to bring the olive buds to optimum pollination, it’s also the water. Water rich in minerals are necessary to create the delicate flavor and bouquet as found in great wines. In the arid climate of coastal Southern California, is born the natural resource deep within the earth and surfaces to assist nature through the gift of Mother Earth!
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Gattineri says he buys the best olive oil and tomatoes here, but it does not taste the same ? Same oil, yes. Same tomatoes, yes. Same spices, yes. Same water? Definitely not!

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Gattineri, after traveling to Western Europe noticed the old world would use olive oil by products for soaps. It was a natural but the process was not exciting or earth shattering. But by using nano-technology to recreate the viscosity of oil was. So the first olive oil paste used for lips, and skin care was born. Now you know where old world meets western technology

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By visiting Italian families, Gattineri observed users adding spices and vegetables and warming the oil, but careful not to over heat. They explain this is the start of any great sauce. So West went East and Gattineri develops pre-packaged flavored infused oils. A product that revolutionized how consumers use oils in cooking.

Technology was critical so we he reached out to the new world and gained knowledge in food safety technology through university and private labs. Eventually Gattineri’s products were in countries as far away as Japan and major restaurants and through major food manufacturers who produced to exacting specifications. Gattineri claims the answer is in the water

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Innovation in olive oil packaging processing techniques have been the same since its existence. It wasn’t until Anthony Gattineri brought back the basic product from Italy that he decided to add a new dimension—to westernize it. The blending of extra virgin oils to achieve optimum pallet tastes, as he claims, is to suit the American pallet. Twenty years ago, the green color of strong extra virgin oil was frowned upon and the peppery flavor had been considered inedible.

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