The history that connects us to our olive grove is deep and visceral, as it is the first area that we cleaned up, even before we lived in Laghello.
Carving out space between the blackberry brambles has meant that today we have 200 olive trees, which we use to make oil from Pignolino and Frantoio olives. They are meticulously harvested by hand and cold pressed to preserve the flavour and respect the deepest-rooted traditions in Ligurian culture.
At no point in the year do we use chemicals. What’s more, November is a celebratory month for us, as friends and family all help to harvest the olives and often our autumn evenings end with us chatting in front of the fire.
The olive harvest is the last, big land-related job before winter hibernation and accompanies the new wine tasting on San Martino day.
Just like for all the other products made by our farm, the short distribution chain guarantees freshness and the perfect bond with the environment that hosts it and makes it unique – we neighbour the Cinque Terre National Park.