The olive grove of San Giuseppe, a covent built by Capuchin monks has been in production since 1540 - nearly 500 years.
The estate is rare in that all trees are of the Moraiolo variety - an olive tree known for producing olives very high in antioxidants. These trees do not typically survive more than 50 winters but due to the unique, protected microclimate at 1540, most of the trees are hundreds of years old.
Today Gaia di Donato runs the estate's olive production with her family. The 2000 trees produce between 500-1000 litres of highest quality extra virgin olive oil per annum which is produced to organic standard and cold pressed and bottled locally.
About our oil
Extra virgin olive oil or EVOO is a versatile and healthy oil that has been used for centuries in Italian cuisine. Made from the cold-pressed fruit of the olive tree, it is rich in monounsaturated fats and antioxidants that provide a huge range of health benefits.
Regular consumption of extra virgin olive oil has been linked to a lower risk of heart disease, improved digestion, and better weight management.
It is also a great source of vitamin E, a powerful antioxidant that helps protect human cells from damage. Additionally, it has anti-inflammatory properties that can help reduce the risk of certain types of cancer.
It's perfect to use as a salad dressing, marinade, dip, sauté, frying, baking and more. Adding it to your diet not only improves your health but also enhances the flavour of your food.