New harvest, first pressed on 5 October 2026.
This year's oil is bright green, grassy and properly peppery. The tickle at the back of your throat is the polyphenols, and 2026 is a very high-polyphenol year. It comes from our family's organic grove in the Apennine foothills of Umbria, from olive trees planted nearly 500 years ago, and it's cold-pressed every day within hours of picking.
How it tastes
Fresh-cut grass and green almond on the nose, then a bitter edge and a long, spicy finish. Pour it raw over bread, beans, soups, grilled vegetables and steak, where you'll taste it most. It's also good enough to cook with every day.
Where it comes from
Our trees grow on the slopes of the Apennines in Umbria, the green heart of Italy. Many were planted around 1540 when the monastery was built, which is where our name comes from. We farm organically and press only our own olives, so every bottle can be traced to one estate and one harvest.
Why the polyphenols matter
Our oil contains over 600 mg/kg of total polyphenols. Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. A daily intake of 20g (about 1½ tablespoons) gives you the benefit.
Which size?
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500ml bottle: to try it, or as a gift.
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3 litre bag-in-box: our most popular size, about two months of daily use for a household that cooks.
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5 litre bag-in-box: the best price per litre.
Our bag-in-box is how olive oil producers keep their own oil. The bag folds in on itself as you pour, so air and light never reach the oil and the last glass tastes like the first.
The details
- Harvest: autumn 2026, first press 5 October 2026
- Origin: The 1540 Estate, Umbria, Italy
- Olive varieties: 100% Moraiolo
- Organic certification: CCPB
- Free acidity: 0.26% (the legal limit for extra virgin is 0.8%)
- Total polyphenols: >600 mg/kg
- Store somewhere cool and dark. Best within 18 months of harvest.
