The “Libro guida agli oli d’Italia” by the Italian Sommelier Association for olive oil awarded the highest score of  5 Gocce to La Spinetta Olive Oil 2007 and 2009
Feinschmecker - Germany

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We make our olive oil with the same philosophy as we make our wine. The quality of the fruit matters above all.

The exceptional quality of our olive oil depends on the care we take of our trees and the olives, the old age of the trees and the good conditions of ground, climate and exposure.

Respecting nature and our environment, we do not use any chemical products, pesticides or herbicides to grow our olives. We want to make a great, healthy olive oil, using traditional methods and always placing quality over quantity.

The taste and the color of the oil as well as the quantity of olives change from year to year. Many different factors influence the olive oil production, most of which are not controllable by humans. Climate, seasons and temperature are beyond our control and and we appreciate the varying character they give to our oil.

After an early harvest, we take our olives immediately to the winery, where we do our very own cold pressing at 25 to 27 degrees.

The moment of harvest is essential to the quality of the oil. The later one picks the olives, the riper the olives will be. With riper olives one can produce more olive oil, while gradually losing quality of the fruit. This is why we pick our olives as early as possible.

Below you will see how we make our oil... a simple process from the olive to the final product...

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