As an adult, Sadigianis quickly learned to embrace her heritage, as well as the bucolic life on her parents’ farms, which she still returns to for a few months each year — a ritual that gives her a respite from her career as a fashion producer in New York. This week, she debuts Oracle olive oil, an extra-virgin organic oil produced by a collective of three seaside farms in the Laconia region of Greece, including her father’s family’s groves in Monemvasia. The oil is made in small batches from Koroneiki olives, some of them from 3,000-year-old trees. The fruits are handpicked in early November, when they are still green, and pressed within 12 to 24 hours of harvesting. The result is a lush, golden-colored oil that is low in acidity and high in antioxidant phenolic compounds, with a vibrant, grassy flavor and a peppery kick. It comes packaged in an elegant navy frosted-glass bottle finished with a watercolor illustration of a deity bearing an amphora of olive oil, inspired by the artist Amedeo Modigliani’s caryatids and Cycladic sculpture and designed by an artist based in Los Angeles, Alejandro Cardenas.

Sadigianis is also collaborating with Melia Marden, the chef at The Smile cafe in downtown Manhattan, on a cooking class and a series of recipes incorporating Oracle, to be printed on cards and included with orders later in the fall. “I really wanted to get back to my roots, but also to modernize the traditional Greek olive oil brand,” Sadigianis says. “It’s been this amazing homecoming for me, returning to the land, physically, emotionally, spiritually.” $38 for a 500-milliliter bottle. Available at Dimes Market in New York City; at Spartan Shop in Portland, Ore.; and at oracle-oil.com. — MIMI VU