Updates: May 2025
We are in the midst of the EVOO awards season and very proud to share the news that our Campo Storico and Campo delle Marogne extra virgin olive oils have been recognized with the highest honors this season.
Both received gold medals at the NYIOOC (New York International Olive Oil Competition) and the prestigious Goccia D’Oro from the AIPO d’Argento international competition in Italy.
Additionally, both blends are included in the authoratative 2025 Merum Guide and in the Slow Food Guide to Extra Virgin Olive Oils, with Campo delle Marogne earning the Grande Olio award is given, according to the Guide, “to excellent oils in their category, which stand out for their sensory characteristics, their close connection to the territory, and their cultivars. In the 2025 Guide to Extra Virgins, 89 awards were given throughout Italy.”
More to come!
And now, an update from the grove:
The trees rested during the late fall and winter months following our October harvest and as soon as the coldest days of winter were behind us, we shifted into full pruning mode and completed this important production phase in late March.
Here in the grove, we prune exclusively by hand, using only handheld shears—no chainsaws in sight. Each cut is considered thoughtfully, with the understanding that it will not only shape the tree’s form but directly impact the quality and abundance of the next harvest.
The purpose of pruning goes far beyond aesthetics. We aim to renew the tree’s fruiting areas, manage its size, preserve healthy vegetation on fruiting shoots, and most importantly, allow light and air to reach the inner canopy. This ensures that every olive, no matter where it grows on the tree, gets the sunlight and space it needs to thrive.
Now that the days are warming and spring takes hold, the trees are entering a new phase, as the vegetative cycle restarts. In the coming weeks, the apical and lateral shoots will grow, and soon after, flower buds will begin to emerge. These tiny clusters, resembling miniature grapes, are known locally as mignole, and their appearance marks the beginning of la mignolatura—a beautiful and vital phase of the olive’s life cycle.
We’ll be back later this spring to share more as flowering begins in earnest, typically around late May or early June, depending on the variety. For now, we’re savoring the quiet energy of early spring, as the grove comes back to life.