A Life Lived Through Food
Diane Seed visited Rome in 1969 and never left.
Over more than four decades, she transformed herself from an English expatriate into one of Italy’s most respected food authorities – writing fourteen books, teaching thousands of students, and earning the affectionate nickname la Signora Inglese from the Roman market traders who watched her shop each morning.
She later served as spokesperson for the International Olive Oil Council and as Food Consultant to Marks & Spencer, helping introduce authentic Italian ingredients to British audiences long before it became fashionable to do so.
Diane’s connection to Corleone Gold began, as the best things often do, entirely by chance.
Having recently returned to the UK after more than forty years living in Italy, Diane had – by remarkable coincidence – moved to Bath. At almost exactly the same time, Corleone Gold was making its own first appearance in the UK.
After becoming the first person outside Sicily ever to taste Corleone Gold – while the family themselves were still discovering quite how special the oil truly was – Diane paused, smiled, and instantly recognised both the quality of the oil and the family’s passion for sharing something genuinely extraordinary.
What began as a simple introduction quickly became a friendship.
Today, Diane’s warmth, enthusiasm and lifelong passion for Sicily, its food, its people and its traditions are woven into the fabric of Corleone Gold.
The family were overjoyed when Diane later volunteered specially created stories and recipes for Corleone Gold, which now accompany each release with reflections inspired by the land, the people and the culinary traditions of the island she knows so well.
Diane’s encouragement, insight and unwavering enthusiasm continue to leave their mark on every chapter of the journey.
What began as a chance encounter has become one of the most treasured friendships in the Corleone Gold family.
An Ingredient in Its Own Right
“When you have taken such care to select the finest produce and freshest vegetables, why stop short at the olive oil? It is an ingredient in its own right – the heartbeat that lifts, unites and brings everything to life.”
Diane has always insisted that the quality of olive oil is as important as anything else that goes into a dish. As Diane points out, this is especially true in Italian cooking, where some of the most celebrated recipes consist of just five or six carefully chosen ingredients.
A great extra virgin olive oil is not simply a cooking medium – it is a flavouring, a finishing note, a statement of intent about the food being served.
It is a philosophy that lies at the heart of Corleone Gold.