In the rustling of leaves: memories and poetry in the harvest of Tuscan extra virgin olive oil.
Every year, when October stretches its skies over the hills and a light breeze stirs the olive trees, an ancient ritual is renewed: the olive harvest and the birth of our Aroldo Bio Tuscan extra virgin olive oil. It's as if the earth itself were breathing, sighing for the promise of the green gold that will become Tuscan extra virgin olive oil. At Casa Olivo, and in the family history that preceded it, that ritual is reminiscent of memories, of gnarled hands, of voices that tell and pass on stories.
The song of the olive trees, the call of the mill
I like to imagine our mother—when she was a girl—walking down the village street with a blanket full of olives clutched under her arm. Grandfather's olive mill was the beating heart of the village: people crowded together there, talking about the harvest, the weather—the olives did the talking. It was a place of daily warmth, where the kneading machine turned slowly, where the air was filled with the scents of almonds, green grass, and artichokes, and where every drop that fell was a small miracle.
Today, that echo of the past lives on. It's true: technology advances, but respect for the fruit remains the same, because the best oil comes from whole olives, harvested at the perfect time. At Casa Olivo, to create Aroldo Bio Tuscan extra virgin olive oil, we harvest the right varieties, such as Leccino, Frantoio, and Moraiolo, carefully selecting and pressing them within hours of harvest to preserve the aromas and polyphenols of the future Tuscan extra virgin olive oil.
The suspended time of the harvest
There's a moment—brief and intense—when everything stops: the nets spread at the foot of the trees, the harvesters delicately combing the branches, the olive tree yielding its fruit. Each olive that falls seems to bring with it the light of a day: dark green, purple, a touch of gold. No gesture is accidental, the olives are harvested, wrapped in sheets, and placed in crates. The air smells of moss, damp earth, and cut grass. Those who listen can almost hear the whisper of the sap.
In the mill, times are no longer those of our grandfather, but the aroma of crushed olives mingles with the scent of fresh olives—an unforgettable scent, that has remained the same. A scent that speaks of earth, of toil, of patience. Those who have experienced this ritual—like our grandfather—recognize in that smell a distant past and a present that resonates in the silence of the mill.
Memories that blossom on autumn days
In those days, families gathered in the village: the young helped the elderly, laughter mingled with the song of the wind in the branches. At dusk, when the harvest slowed, a few flasks of new oil were often brought from the mill to taste, discuss, and compare. Grandpa told stories: "Oil is born from tired arms," he said, "it's not just toil; it's the protection of an idea, of a land."
When we think of him, every time we climb the hill at the right time, we feel as if he were there, under an olive tree, guiding us with his gaze. And today, at Casa Olivo, we strive to keep that dialogue between past and present alive: technology that protects, memory that inspires.
Harvesting today, quality tomorrow
In the modern world, olive harvesting takes place over a carefully calibrated period—so as not to delay, so as not to lose precious aroma—pressing is rapid, and analysis is meticulous. In 2024-25, the harvest season for Aroldo Bio Tuscan extra virgin olive oil also yielded excellent results, with an oil with low acidity and rich in polyphenols. Our strategy: minimize the time between harvest and pressing, preserving the essence of the fruit, so that each bottle captures the scent of the Maremma, the hills, and history.
And so today, every olive we harvest isn't just raw material: it's a promise. A promise of flavor, a promise of memory, a promise of continuity. It's a thread that ties the hands of our grandfather to the hands of today's harvesters, the past to future generations.
Aroldo EVO Oil: Our Essence in a Bottle
There's a name that captures the heart of our work: Olio Aroldo. It's a name that evokes family, stories passed down, and a time when oil was made at the village mill, together, amidst conversation and the scent of grass. Aroldo was the name of our great-grandfather, a man with strong hands and a calm gaze, who knew every olive tree like a friend. To him we owe our passion, our care for the land, and the idea that Tuscan extra virgin olive oil is not just a product, but a promise of continuity. So, in giving it his name, we wanted to pay homage to that root from which it all began.
Our Tuscan extra virgin olive oil comes from patiently cultivated olive groves, where ancient varieties such as Frantoio, Leccino, and Moraiolo grow. The olives are harvested at the perfect point of ripeness and cold-pressed within hours, to preserve their aromas and properties. The result is a balanced and vibrant oil, with notes of artichoke, almond, and green grass, capable of recounting the history of our land in every drop.
Buying Olio Aroldo means bringing to your table the same authenticity once found only at your grandfather's mill. You can order it directly on the website www.olioaroldo.com, choosing between bottles and bag-in-box. Each shipment leaves from the heart of Tuscany, with the same care we have dedicated for generations to those who choose to share this ancient and authentic flavor with us.
Those who choose Casa Olivo don't just buy Tuscan extra virgin olive oil, they enter a story: that of a family, a place, a passion that continues to shine in the green of the olive trees and the gold of the extra virgin olive oil.
