The Journey of a Drop: Crafting Extra Virgin Olive Oil from Harvest to Press

Italy is world-renowned for its exceptional olive oil, with regions such as Umbria, Tuscany, and Puglia leading the way. While Puglia is the country’s largest producer, Umbria and Tuscany are especially prized for their high-quality, small-batch oils that reflect centuries of craftsmanship.

In Umbria, olive trees thrive on sun-drenched hills where the air is cooler and less humid, ideal conditions for cultivating premium olives. The region is home to traditional cultivars like Frantoio, Moraiolo, and Leccino. Umbrian oils are particularly known for their bold and slightly spicy profile, a signature note imparted by the Moraiolo olive, which adds a peppery, complex finish

Our extra virgin olive oil is made exclusively from a blend of Frantoio, Moraiolo, and Leccino olives. The harvest begins in early to mid-October, depending on seasonal conditions, allowing the olives to be picked at peak ripeness for optimal flavor, though this earlier harvest yields less oil overall.

The olives are handpicked and cold pressed within 12 hours, a critical step that preserves their vibrant flavor and prevents fermentation or spoilage. It is cold pressed, meaning that throughout the process, temperatures are kept below 27°C (80°F) to maintain the oil’s full nutritional value, aromatic complexity, and rich concentration of antioxidants and polyphenols.

From early harvest to rapid pressing, every step is designed to produce an oil of genuine character—fresh, robust, and true to its Umbrian roots.