Olive Oil

We have been producing olive oil since 1353 here at LaChiusa.  We were an olive oil factory for over 600 years!

Fresh pressed “liquid gold” from our 300 year old trees right here in our 1000-tree olive grove.

We have 6 different types:  Leccino, Maremmano, Oreolo, Pendolino, Correggiolo, and Frantoioe.  Our trees grow and live in an extraordinary environmental panorama.  Cultivated with respect for tradition and our territory, we produce an oil who’s taste is virtually unchanged over the last 300 years.

Our organic extra virgin olive oil is unique. It’s incredibly tasty, healthy and is one of the Italian oils with the highest quality level. Plus, it’s produced the same as it has been since the 1600s.  

Picking

Harvesting traditionally takes place in October to early November,  Olives are picked by hand and dropped on nets placed on the ground around the tree.  Our olives are processed within 24 hours from harvest.

Production

When the olives arrive at the press, they are washed with purified water and the olives are pressed and kneaded to extract the oil from the fruit. This is done cold.  The oil is then stored between 14 and 15 ° C, in stainless steel containers.  There are no chemicals in our oil.

Taste

Our olive oil has a specific taste such as green tomatoes, fresh herbs and artichokes–with a spicy aftertaste and a slightly bitter note.