We VERY STRONGLY recommend that you go all the way to SEGGIANO (GR) and follow the instructions below to reach us. It all starts in front of the Seggiano DESPAR supermarket parking lot.
Below is a video that will show you the road from: – Seggiano DESPAR supermarket GPS 42.9286933178067, 11.561564574433266
all the way to – Casa Olivastra (GPS 42.922527, 11.531553)
With the map and the video you most surely will get there without problems. As an additional note when you get very close to destination you will see the final turn as in the image below: you have arrived !!!
This year has been quite challenging: 3 extremely hot and dry months till September, with temperatures up to 42 celsius in the shade.
The olive trees went in protection mode and the fruits ended quite dry till about 2 weeks before harvest time at the end of October. We had some rain mid october but it was too late to improve the quantity and had some impact on the quality of the olives.
Bottom line is that we had a small harvest and low yield, altogether 150 liters of Poggiarello EVO
Fortunately some of our friends in the valley have a very different soil, water availability and exposure. we are confident that we can offer local EVO of premium quality asap
Beyond Tuscany, we are in collaboration with mills and producers and our list of Italian EVO of quality will be soon on display on this site
we look after and live on our olive grove. we have perfected the many steps of cultivating the olive trees and producing the Extra Virgin Oil
we aim to produce our very own best Extra Virgin Oil, called Poggiarello. It is hand picked on our olive grove, milled on the field as quickly as possible after harvest and left to rest and sediment for a short period before being available to you! This oil has very limited production, in 2021 we have produced only 150 liters
our experience and training as Olive Oil Sommelier make it possible for us to select the very best Extra Virgin Oils throughout Italy, our first selection is Olivello. It is produced in Seggiano with mainly Leccino, Morraiolo and Frantoio cultivars. The extraction is done daily after harvest in a modern centrifugal mill and left to sediment naturally.