Our Olive Oil

Our estate lies on mostly clay-marl soil rich in limestone, a terroir well suited to producing outstanding extra virgin olive oils. This unique soil composition enhances the character of each variety, most notably the celebrated Moraiolo, an ancient and increasingly rare Umbrian cultivar.

The Moraiolo has shallow roots, which makes mechanical harvesting unsuitable and has contributed to its declining numbers. We harvest all of our olives by hand, raking the fruit from the branches, and pressing within 12 hours of harvest to protect the natural vitamins and aromatic compounds.

The estate is home to more than 500 olive trees, representing 19 native varieties. Half of these trees are over 100 years old, and some have lived for more than 500 years. We see ourselves as guardians of these extraordinary trees, entrusted with their care for only a brief chapter in their long lives.

In 2025, we began the three year process towards Biological Certification, which monitors everything from land management to the exclusive use of organic fertilisers through to oil production. This certification reflects our commitment to caring for the land in a way that respects its past and protects its future.

More than half of our groves are planted with Moraiolo, prized for its high levels of antioxidants, tocopherols and polyphenols that give both depth of flavour and natural health benefits. Our olives are certified DOP, a mark of their quality and provenance.

Moraiolo yields an intensely fruity oil that pairs beautifully with Umbrian cuisine, rich in bold and spicy flavours such as cured meats, cheeses, truffles, mushrooms, game and both red and white meats. In the Colli Martani DOP sub-area we also grow San Felice, a rare native variety that produces a more delicate oil with gentle notes of almond and white flowers.