In recent weeks, the entire estate has been focused on harvesting olives from an exceptional season: over 7,000 olive trees which, thanks to a hot and dry summer, are laden with green, plump fruits.

A plentiful harvest of healthy olives with increasing yields, making for a satisfying collection that will conclude on December 8.

THE ORCIAIA (OIL JAR ROOM)

This year’s innovation for oil preservation can be found at the Farm, with our nitrogen-pressurized oil jars.

In the orciaia of the Farm, the terracotta jars have been saturated with nitrogen. This means that the empty space between the oil and the jar’s closure is filled with nitrogen gas, which eliminates the presence of oxygen.

The absence of oxygen ensures that the oil does not oxidize, preserving its organoleptic qualities for longer: freshness and intense flavor are guaranteed.

The name of the oil made from the first ripe fruits of Vignamaggio’s olive groves is Prime Gocce (“First Drops”). It is distinguished by its intense green color, a bold aroma with hints of fresh herbs, and a fruity, more robust flavor.

At Vignamaggio, olive oil is much more than a condiment: it is a valuable product, rich in polyphenols, tocopherols, and oleic acid.

Polyphenols are natural antioxidants and the component of the oil that ensures its longevity. They are an important element in our diet, combating the formation of free radicals.

Tocopherols are compounds that make up vitamin E. They are crucial for enhancing the antioxidant power of cells, thus helping to delay aging.