2026 harvest now shipping

Pressed the day it was picked.

Olive oil from a family estate in the Tuscan hills. Grown, pressed and bottled by us, then shipped to you.

Shop the oil Our story

Rows of olive trees with hills in the distance

This year's oil is in the bottle

We finished picking on 21 November. The early Frantoio is our boldest oil in years, grassy and full of pepper.

Taste the Frantoio

Our oils

Shop the oil

Four generations on the same hillside

Nonno Aldo planted the first terraces in 1952 with cuttings from his father's trees. Today Giulia and Marco Rinaldi look after the grove above the village of San Vettore.

We still pick by hand, and every load goes to our own mill before sunset. It takes longer, and the oil tastes better for it.

2,400trees

6 hrsfrom branch to press

1952first terraces planted

How it's made

From branch to bottle in a single day

Freshly picked olives and leaves on a green net

Picked by hand

Nets under the trees and small rakes through the branches, from early October.

Golden oil pouring from a steel spout at the mill

Pressed within hours

Every load reaches the mill the same day and is cold extracted below 27°C.

Rested and filtered

The new oil settles in steel tanks for six weeks before a gentle filter.

Bottled to order

Filled in small batches into dark glass, so it reaches you fresh.

Tasted every week

Giulia tastes every tank through the winter and decides which oil goes where.

“The Frantoio is the oil I reach for when a dish needs finishing. Green, sharp and completely alive.”

Elena Moretti, head chef at Osteria Pietravela

A table and chairs set out under olive trees

Walk the grove with us

Tours run from April to October. See the terraces and the mill, then taste this year's oils with bread from the village.

Grove walk and tasting from $35
Harvest days in October and November

Book a tour