The 2025 harvest began in early November, with our first picks yielding brilliantly green, intensely fresh oils. The early season fruit produced oils that were vibrant, herbaceous, and pungent, bursting with grassy aromatics, yet remarkably smooth with minimal bitterness.
As we progressed through the harvest, we were steadily dialing back our irrigation to maintain pungency as the fruit ripened. This season’s crop showed an remarkable ripening progression, allowing for more layered complexity than in previous years. The mid-harvest oils introduced citrus and stone fruit notes, particularly a lively grapefruit brightness that complemented the grassy, peppery backbone.
By the final days of milling, we saw some of the most elegantly structured oils we’ve ever produced. The later harvest oils brought a stunning mix of ripe pomme fruit, subtle tropical undertones, and deep sherry like richness, all while retaining the punchy, green vibrancy that defines our Frantoio.
The final blend is layered, aromatic, and exceptionally balanced, seamlessly uniting the fresh, pungent energy of the early harvest with the nuanced, complex depth of the later fruit.
We make this high polyphenol oil from estate grown Frantoio olives. We pick them at the first sign of ripening, then we mill them on site within 90 minutes for freshness, flavor, and balance.
