From olive to EVOO

Several years have passed since this photo was taken: the olive trees have flourished, and so have Elvira and Matilda. Today, together with their siblings, they play a vital role in every step of the harvest and the production of EVO oil, turning family tradition into a shared passion. 

The sun has just risen as we arrive at the olive grove.

All around, silence reigns. Nature is awakening and, apart from the distant barking of a few dogs.Guided by familiar voices, we walk among rows of olive trees covered in dewdrops. The nets are spread across the grass, and the warm smiles of the pickers offer a heartfelt welcome. From this moment on, time seems to fly, marked by the hum of the harvesters and the cheerful chatter of a wonderful St. Martin's summer, with its clear skies and shining sun.

Red crates filled with olives are carried to the mill, just a few hundred meters from the grove. There is still a soft light in the sky when, after closing the nets, we walk over to watch David, the Danish miller transplanted to Friuli, extract the olive oil.

Dazed by the sudden shift from the calm of the field to the noise of the mill, we observe from a distance as he moves tirelessly from one machine to another, waiting for the first oil of the day.

And then, at last, it appears: an incredible color, and a scent never experienced before, fill the air.

After tasting the first oil, he finally relaxes and smiles.

Cold-pressed extra virgin olive oil, produced in less than six hours from harvest, between the 46th and 47th parallels, the northernmost area in the world where olive trees grow, is ready to be enjoyed.

Just a few drops on warm bread, and it becomes an instant celebration.
Extra virgin olive oil is a true hymn to nature.