This years olive harvest at Castello di Montegiove has begun in amazing weather and with a much higher quantity and quality than we dared to expect after the cold weather last winter and spring this year.
We pick every olive by hand and there are many many hours of hard work hidden in the process from the olive on the tree to the finished bottled olive oil, but to follow the olives first to the olive mill and then experience how our own green olive oil is coming out of the tap at the end of the machine is worth it all.
Olio d’oliva is one of -if not THE most important ingredient in the Italian kitchen and we just can’t wait to drizzle the newly pressed fresh green oil on bruscetta, salat, meat and everything else!
Benvenuto Olio Nuovo!!