Emilio, the founder of Farm to Market, started his beginnings in a small town in Southern Italy, 50 years ago. He was only 17 when he left home to embark on his own journey. After traveling throughout Europe, he finally found himself broke, homeless, and hungry in the bustling city of New York. Eventually, Emilio was able to find himself a busboy job at a night club, where he won the appreciation of a world-famous chef. He was taken under the chef’s wing and introduced to the elaborate NYC five-star restaurant scene. It was there, that Emilio gained his knowledge and experience. Following his career, Emilio worked with some of the most prestigious chefs in NYC. He was responsible for all facets of the cooking, which also included ordering food supplies. Since all the restaurants used various brands of olive oil, Emilio was fixated on how the quality of the oils affected the taste of the food. He made note of the difference between the average brands of oil versus the more authentic oils from Italy.

When Emilio left New York to move to Southern California, it was only a matter of time before he made a name for himself in the Italian Restaurant community of Corona Del Mar. He worked at the famous Di’ Angelo’s as a chef. Emilio’s authentic Italian cooking made the restaurant so popular, that people would wait in line for over an hour just to get a table. It was there, at Di’ Angelo’s, where Emilio met and married his wife Angie, a waitress, and the daughter of the owner. They continued to work at the restaurant together until they had their children. However, even at Di’ Angelo’s, Emilio noticed a lack of quality and authenticity in the olive oils he purchased for the restaurant. It seemed that all the brands he ordered, were not what they claimed to be. This prompted Emilio to spend extra time collecting information regarding the shipping, labeling, and standards of the oils. The more he researched, the more he found it necessary to uncover the truth. However, in order to dedicate enough time to make a difference in oil distribution, Emilio and his wife Angie, left Di’ Angelo’s and founded a company where they could focus on these issues while building their own brand.

Although the purity of the oils was at the forefront, Emilio knew that oil blends were also essential to certain types of cooking and heating preparations. With this in mind, he made sure that the oils were labeled correctly, and with full transparency. So, Emilio and Angie, the “dynamic duo”, pioneered the underutilized practice of “truth in labeling”. This practice has since been recognized in the State of California under the California Department of Food and Agriculture. (For more information go to www.cdfa.ca.gov). Their company is known as one of the most trusted suppliers in the oil industry. Until this day, Emilio’s Italian roots, and culinary expertise continue to give Farm to Market the advantage in sourcing the highest quality oils from family owned farms around the world.

Our 100% pure oils come from our family run farms to your market. We are the connection between the most natural/traditional/ancient farming methods, and the markets of the modern world. We pull away from the traditional olive oil tendencies of “the Italian Family”, craft style labels, and “single origin” claims. Instead, we focus on offering higher quality oils while exposing the truth. Consumers need and deserve to know the truth… Farm to Market was born to fill that need. We are not just another brand; we have a conscience.