2026 Harvest Extra Virgin Olive Oil — Leccino

The 2026 harvest
We picked in the second half of October at our family grove between Trequanda and Pienza, in Tuscany, and pressed straight away. In its first weeks, new oil is at its most alive: a grassy smell and a deep, intense flavour. Then it settles into the smoother texture and taste you know from us.

We ship the oil in bulk to New York once it's all bottled and the harvest rush is over. Orders ship in the first half of December and arrive in time for Christmas. Order by December 17 for Christmas delivery.

A Leccino year
Every grove has its own rhythm, and this season most of our olives will come from our Leccino trees, a native Tuscan variety. It means a smaller harvest than usual sa our other varieties hardly produced any fruits, and an oil that is almost a monocultivar: a rare chance to taste one variety on its own. Picked as the olives begin to turn and pressed straight away, Leccino gives a fruity, fragrant oil. You'll taste it in its first weeks, at its freshest

What the lab tells us
Every year we send our oil to ISVEA, an independent laboratory in Poggibonsi authorized by the Italian Ministry of Agriculture to certify olive oils. Two consecutive harvests came back well inside the strictest limits for extra virgin:

Low acidity and low peroxides point to healthy fruit milled quickly. Polyphenols, behind the peppery finish of good oil,  have stayed consistently high.

What you get
2026 harvest extra virgin olive oil in four sizes/bundles, all bottled in dark glass bottles: 500ml, 1L, a 2x1L bundle and a 3x1L bundle which includes shipping.
Shipping is calculated at checkout, and free on orders of $140 or more.

FAQ

• When will it arrive? 

  Orders ship in the first half of December and arrive before Christmas. Order by December 17. Customs timing is outside our control; I'll keep you updated between bottling and your door.

• When am I charged? At checkout.
  
  
• Where is it from? Our family grove between Pienza and Trequanda in Tuscany, Italy.
  
  
• What is Leccino? A traditional Tuscan olive variety. This year it makes up most of our harvest, so the oil is almost a Monocultivar, a single-variety oil.
  
  
• Why does fresh oil taste different? In the first weeks after pressing, oil is more aromatic and intense; it slightly mellows over the following months.
  
  

• Is the 2026 lab analysis available? Not yet — it's at ISVEA, the independent lab we use every year. I'll post the results here as soon as they're back. Above and in the product pictures are the lab results from the last two harvests.