Extra Virgin Olive Oil · Colle Arfuso, Montefalco
Fragrant.
Soft.
Peppery just enough.
Two thousand olive trees on three hectares: 80% Moraiolo, the rest Frantoio and Leccino. We pick around 20 October and everything reaches the mill within 24 hours, cold extraction. On olive harvest days, among the trees all you hear is the drumming of olives on the nets.
The olive trees live at 400 meters, on clay and marl: that is where a deeply fragrant oil comes from, soft and full of flavor — balanced, harmonious, peppery just enough. And that gentle sting at the end? Those are the polyphenols: it means the oil is alive. Freshly pressed you can even see it: deep green, with gold in it.
★ The 2025 harvest is sold out. Thank you.
The 2025 oil is all gone — thank you, truly, to everyone who took it home. The 2026 harvest arrives in October: presales are open, and whoever orders first receives it first.
The quality control that buzzes
The bees
tell the truth
Among the olive trees, in the middle of the rows, there are the hives. They are the most honest inspector I could have hired: bees only live where the air is clean. And every morning, going in and out of their boxes, they sign their report — things are fine here.
That is why the grove is tended only by hand, by pruning and by mowing — what protects the bees protects your plate too. It is a pact with them before it is a line on a label. Analyses can be adjusted, certifications have to be waited for — bees simply tell the truth: as long as they are here, everything is as it should be. And here they are, in their thousands.
★ Converting to organic, certified 2028 · The bees got here before the certificates
The full range of sizes
From pocket size
to the serious supply
New oil — 2026 harvest · on presale
Online prices★ 2026 HARVEST PRESALE — the code RACCOLTA26 at checkout: −15% on all the oil
★ Free shipping over €55 in Italy · €149 across Europe · US, Canada, Australia? Ask me
Rather wait for the new oil?
Leave us your email: we write once, the day it comes out of the mill. That’s it.
How do I keep it?
In the dark and the cool, away from the stove. And if you see white lumps in the tin in winter: that is completely normal, the oil is simply crystallising from the cold. Bring it back to room temperature and it returns exactly as it was. I explain it in the journal.
The cleverest way to buy it
V'Oliamo: the oil for all your recipes, with 15 days to try it
Choose your pack and it all arrives at your door — tins, a half-liter sample and a Deruta ceramic cruet. You try the oil at your own pace. If it doesn’t win you over, full refund — and the sample stays yours anyway. And meanwhile, on the table, the hand-painted Deruta cruet: everyone notices it, even before the bread.
Do you trust
the label?
I have written an honest guide to telling a good Extra Virgin Olive Oil (EVOO): what to read on the label, what to smell and taste, and the myths to leave behind. It holds even if you then buy somewhere else.
Read the guide