About 500 trees line the grove around La Segreta. We grow three classic varietals of olives: Leccino, Moraiolo and Frantoio—the types you’ll find in every Umbrian’s back (and front) yard. The start of the olive harvest is always a closely watched and carefully chosen day. We watch them closely and hand-pick early. Pressed within 24 hours of harvest, our extra virgin is the very best of Umbrian olio di oliva. Certified organic and delicious, it’s a concentrated, fruity olive oil with the famous Umbrian peppery kick at the finish.
2022 Olio di Oliva
EXTRA VIRGIN, COLD-PRESSED,
CERTIFIED ORGANIC
It’s been a fantastic year for olive oil with one of our biggest yields ever. Our evoo is a classic blend of Umbrian varietals: frantoio, moraiolo and leccino.
Our trees line our front yard here in Collazzone. We rake the olives just about the time the grape harvest finishes. We pick early, press within 24 hours, and bottle it right here.
Agri Segretum Olio di Oliva is green, peppery and delicious. (And of course, certified organic.)
Early October Harvest
Certified Organic
Picked and Cold Pressed within 24 hours
Arrives within weeks of pressing
RECIPE
Olive Grove
1.5 hectares (3 acres)
Altitude
280 mt
Soil
Limestone + Clay
Extraction
Cold-pressed. Un-filtered
Early Harvest
By hand, Mid October
First Day Tin
EXTRA VIRGIN, COLD-PRESSED,
CERTIFIED ORGANIC
First Day/First Press.
Our first day of the olive harvest is when the olives are at their very best. We get them into bins and over to our mill the very next morning, always within 24 hours of picking.
We have just a few of these from our 2020 harvest. They are in an elegant white tin and packed in our wooden Agri Segretum gift boxes. Ship from Boston.
RECIPE
Olive Grove
1.5 hectares (3 acres)
Altitude
280 mt
Soil
Limestone + Clay
Extraction
Cold-pressed. Un-filtered
Harvest
By hand, Mid October