November in Monticchiello has a special quality. A cool breeze sweeps across the rolling hills of the Val d’Orcia—framed by its iconic cypress trees—and among the olive groves crowning the hilltops, one can sense that the olive harvest is underway.
During the harvest, our entire family comes together; everyone pitches in, upholding a tradition that honors the rhythms of nature and the surrounding ecosystem. For our olive oil—as with all our other products—respect for the environment is not merely a commercial choice, but a profound and unquestionable value.
The earth and the sun: the secret of our olives.
If our olive trees yield fruit of such high quality, it is also thanks to the unique place where we live. The soil in Monticchiello, with its rich clay content, acts as a treasure trove of nutrients: it retains moisture when needed and provides a deep mineral foundation for the roots. Added to this is an extraordinary level of sun exposure, enhanced by the altitude of our hills. As a result, the olives ripen to perfection—healthy, flourishing, and full of aroma.
Marta’s words: an oil that smells of memories…
“The big news this year is that we are now bottling and packaging everything right here on the farm. We no longer have to wait on the schedule of an outside olive mill. The oil has a vibrant green color and a fragrant aroma; it’s rich in flavor, with a slight, pleasant bite on the palate and a delicate, almond-like aftertaste. It’s been several years since we’ve had oil of this quality—tasting it immediately reminded me of the oil my grandfather, Primo, used to make. There is an abundance of olives on the trees, and we are hoping for an excellent overall yield. We are currently in the delicate milling phase; as soon as that is complete, we will move straight on to bottling.”
Why new-season olive oil is good for your health.
That characteristic “tingle in the throat” and the herbaceous aroma of freshly pressed olive oil are proof of its superior quality and the presence of valuable, health-promoting nutrients.
Freshly pressed oil contains the highest concentration of polyphenols—powerful natural molecules that combat cellular aging and oxidative stress.
The slight tingle in the throat is caused by oleocanthal, a natural compound with significant anti-inflammatory and protective properties.
Thanks to the presence of oleic acid (a “good” monounsaturated fat) and Vitamin E, extra virgin olive oil helps keep cholesterol levels in check and protects the cardiovascular system.
By bottling the oil on-site immediately after milling, we are able to preserve all the organoleptic properties and micronutrients of the fresh oil, making it perfect for use in its raw, uncooked state.
Our new-season olive oil will soon be available in the following sizes:
Tins: 3 L and 5 L
Bottles: 500 ml and 750 ml
Very soon, our new-season olive oil will be ready for you to sample and taste at various local shops and establishments in the area. These include the Emporio of Teatro Povero of Monticchiello and its Bronzino restaurant, where you can savor the authentic spirit of the Val d’Orcia.
