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.
2024 Olio di Oliva
EXTRA VIRGIN, COLD-PRESSED, <br>CERTIFIED ORGANIC
A classic blend of moraiolo, leccino + pendolino olives. And of course, certified organic.
Our harvest began on October 5th this year. We pick and cold press on the very same day,
creating a spicy, green extra virgin olive oil that is the very best of Umbria.
We’re bottling + packing as quickly as we can. Count on about 3 weeks for shipping + delivery.
RECIPE
Olive Grove
1.5 hectares (3 acres)
Altitude
280 mt
Soil
Limestone + Clay
Extraction Method
Cold-pressed. Un-filtered
Early Harvest
By hand, first week of October