“Everything arrived safely. We are loving every bit of the olive oil. It just tastes like sunshine! Pass our thanks along to George and the farm crew for their handiwork and true craft.”
Extra Virgin Olive Oil
Working Vineyard and Olive Groves
Our 728 Olive TreesExtra virgin olive oil is like a fine wine. Each year the vintage varies in flavor, texture and aroma depending on several variables such as the weather, amount of rain, location of the trees on the property and when harvested. However, the most important distinguishing feature is of course, the variety of olive cultivars that goes into the tin or bottle. In commercial olive oils, there are monovarietals (one type of olive) and blends (typically a few types of cultivars).
At the Casale, our 728 trees have been planted willy-nilly over the centuries according to no particular plan. There are at least twenty varieties, ranging from a single tree to 193 trees. 82% of the olives are the cultivars Tuscan Leccino, Carboncella, Rociola, Vernina and Frantoio.
New York International Olive Oil Competition Silver Award Winners
Our Own Extra Virgin Olive Oil
The olive harvest generally starts in the middle of October and lasts two to four weeks depending on the weather and the quantity of olives. Each day beginning at the crack of dawn, our crew hand gathers the olives in nets, removes the leaves and the twigs and crates the haul. Then the olives are transported within 24 hours to a local mill where the olives are pressed by centrifuge (commonly referred to as the first cold pressing), separating the water and sludge from the oil. The resulting liquid gold is the highest quality extra virgin olive oil and 100% delicious. We produce between 600 – 1500 liters annually which amounts to 2 liters or less per tree. It really is a labor of love!