About Benissimo

Real Ingredients. Old Techniques. No Shortcuts.

We do things the natural way. While others use heat and chemicals to "flavor" their oil, we use a process called cold maceration. The old technique, the patient one. Real dried botanicals and hand-selected spices, soaked in oil at room temperature for as long as it takes. No heat. No shortcuts. No "flavor enhancement."

This matters more than you might think. Heat destroys the delicate compounds that make an herb actually taste like itself — the aromatics, the nutrients, the character. Cold maceration preserves all of it. You can see the difference in the bottle. You'll taste it on the plate.

The Benissimo Family

"Benissimo" means perfectly. It’s the standard we hold for every product in our family—from our Mediterranean-sourced Olive Oils to our high-heat Avocado Oils (we were one of the first to bring Avocado to market!).

In our journey, we’ve found other small producers with the same values — people who had spent decades perfecting something the right way. We brought them into the fold to expand the array of Benissimo products for your kitchen.

• Melina's — premium vinegars imported directly from Modena, Italy. The region that essentially invented balsamic. We went straight to the source, and brought them into the Benissimo family.

• Lesley Elizabeth — a 40-year-old spice house built on one uncompromising idea: no fillers, no preservatives, nothing that doesn't belong there. The founder spent years traveling the Mediterranean studying old-world spice traditions, and it shows. Herbs are locally sourced and dehydrated in-house, which explains why the flakes are bigger, more vibrant, and more alive than anything gathering dust in a grocery store spice rack. After her long adventure in spices, she’s transferred the knowledge and products to us to carry forth her legacy of creating best in class spice blends.