Located in Mercatale in Val di Pesa, on the outskirts of Florence, the company produces the oil thanks to Giovanni Giachi, to the father of the current owners Alberto and Francesco. Part of the olives are purchased by excellent contract farmers who have been growing olives for a long time, while a small amount from their own olive groves. The blend and l: bottling is done within the company. Giachi oil is widely used in many restaurants around the world, including the Enoteca Pinchiorri but not only, for cooking or as a finishing touch. The quality of the olives varies from farm to farm but above all from year to year, making it difficult to uniform the flavor of the oil every year.

Located in Mercatale in Val di Pesa, on the outskirts of Florence, the company produces the oil thanks to Giovanni Giachi, to the father of the current owners Alberto and Francesco. Part of the olives are purchased by excellent contract farmers who have been growing olives for a long time, while a small amount from their own olive groves. The blend and l: bottling is done within the company. Giachi oil is widely used in many restaurants around the world, including the Enoteca Pinchiorri but not only, for cooking or as a finishing touch. The quality of the olives varies from farm to farm but above all from year to year, making it difficult to uniform the flavor of the oil every year.

Shufra di Shufra is exceptional extra virgin olive oil produced by Jonny Greenwood, lead guitarist of the British band Radiohead, and his wife Sharona.
While Jonny is best known for his music with Radiohead, for the past ten years he and Sharona have split their time between the UK and Italy, maintaining a strong presence in the the Marche region, where they work as farmers. They produce high-quality olive oil under the brand Shufra di Shufra, with deep respect for the land and traditional methods.
What began as curiosity during their travels through Italy soon became a genuine commitment. Drawn to the beautiful hills around Fermo ― with their unique blend of sea air, mountain light, and fertile soil ― Jonny and Sharona decided to put down roots and cultivate olives in this special region.
Travelling through Italy helped them understand how deeply each landscape shapes its produce. When they reached Le Marche, the place felt instantly right. Over time, they learned from local growers, explored the native olive varieties, and began planting their own trees.
Growing olives requires patience and humility. From the start, they worked closely with local experts who had cared for these hills for generations. Through careful listening and respectful experimentation, they developed methods that honour both the land and the quality of the oil.
Today, Shufra di Shufra produces extra virgin olive oil that stays true to its origins. Using only local varieties and natural farming methods, the olives are hand-picked at dawn and pressed within hours. The oil is bottled in protective ceramic containers to preserve its freshness and reduce waste, and the farm continues working toward full organic certification.
For Jonny and Sharona, Shufra di Shufra is more than just a project. It is a way of living alongside the landscape and sharing what it naturally offers.

Also available in Tokyo at Drogheria Sancricca Shop, in Shirokana Takanawa. Instagram link

Shufra di Shufra is exceptional extra virgin olive oil produced by Jonny Greenwood, lead guitarist of the British band Radiohead, and his wife Sharona.
While Jonny is best known for his music with Radiohead, for the past ten years he and Sharona have split their time between the UK and Italy, maintaining a strong presence in the the Marche region, where they work as farmers. They produce high-quality olive oil under the brand Shufra di Shufra, with deep respect for the land and traditional methods.
What began as curiosity during their travels through Italy soon became a genuine commitment. Drawn to the beautiful hills around Fermo ― with their unique blend of sea air, mountain light, and fertile soil ― Jonny and Sharona decided to put down roots and cultivate olives in this special region.
Travelling through Italy helped them understand how deeply each landscape shapes its produce. When they reached Le Marche, the place felt instantly right. Over time, they learned from local growers, explored the native olive varieties, and began planting their own trees.
Growing olives requires patience and humility. From the start, they worked closely with local experts who had cared for these hills for generations. Through careful listening and respectful experimentation, they developed methods that honour both the land and the quality of the oil.
Today, Shufra di Shufra produces extra virgin olive oil that stays true to its origins. Using only local varieties and natural farming methods, the olives are hand-picked at dawn and pressed within hours. The oil is bottled in protective ceramic containers to preserve its freshness and reduce waste, and the farm continues working toward full organic certification.
For Jonny and Sharona, Shufra di Shufra is more than just a project. It is a way of living alongside the landscape and sharing what it naturally offers.

Also available in Tokyo at Drogheria Sancricca Shop, in Shirokana Takanawa. Instagram link

カッターニ家の歴史は 1800 年初頭に遡る。現当主のジュゼッペ・カッターニの⺟⽅曾祖⽗がアチェート樽を保管することにはじまる。現当主は⼤きさの異なる樽などの設備⼀式を受け継ぎ、バルサミコの⽣産を本格化させた。所有する畑はモーデナ県に位置し、バルサミコ⽣産の中⼼地である。ブドウはこの地⽅の典型的な、⽢い⾹りが特徴であるトレビア ーノ種である。品質を⼀定に保つために、1993 年に有機栽培認証を取得しており、ブドウの栽培そしてその⼟地への最⼤の配慮を⼼がけている。アチェタイア・カッターニはモーデナに位置し、この周辺は気候そして地理的にもアチェート・バルサミコの⽣産に最も適した場所とされている。今⽇、全ての製造過程はカッターニ家が管理をおこなっている。アチェタイアの広い地上階。スペースではモストから酢にする作業がメインとなっており、その他のスペースでは熟成樽が保存されている。

カッターニ家の歴史は 1800 年初頭に遡る。現当主のジュゼッペ・カッターニの⺟⽅曾祖⽗がアチェート樽を保管することにはじまる。現当主は⼤きさの異なる樽などの設備⼀式を受け継ぎ、バルサミコの⽣産を本格化させた。所有する畑はモーデナ県に位置し、バルサミコ⽣産の中⼼地である。ブドウはこの地⽅の典型的な、⽢い⾹りが特徴であるトレビア ーノ種である。品質を⼀定に保つために、1993 年に有機栽培認証を取得しており、ブドウの栽培そしてその⼟地への最⼤の配慮を⼼がけている。アチェタイア・カッターニはモーデナに位置し、この周辺は気候そして地理的にもアチェート・バルサミコの⽣産に最も適した場所とされている。今⽇、全ての製造過程はカッターニ家が管理をおこなっている。アチェタイアの広い地上階。スペースではモストから酢にする作業がメインとなっており、その他のスペースでは熟成樽が保存されている。

カッターニ家の歴史は 1800 年初頭に遡る。現当主のジュゼッペ・カッターニの⺟⽅曾祖⽗がアチェート樽を保管することにはじまる。現当主は⼤きさの異なる樽などの設備⼀式を受け継ぎ、バルサミコの⽣産を本格化させた。所有する畑はモーデナ県に位置し、バルサミコ⽣産の中⼼地である。ブドウはこの地⽅の典型的な、⽢い⾹りが特徴であるトレビア ーノ種である。品質を⼀定に保つために、1993 年に有機栽培認証を取得しており、ブドウの栽培そしてその⼟地への最⼤の配慮を⼼がけている。アチェタイア・カッターニはモーデナに位置し、この周辺は気候そして地理的にもアチェート・バルサミコの⽣産に最も適した場所とされている。今⽇、全ての製造過程はカッターニ家が管理をおこなっている。アチェタイアの広い地上階。スペースではモストから酢にする作業がメインとなっており、その他のスペースでは熟成樽が保存されている。