{"id":1416,"date":"2025-12-01T00:15:31","date_gmt":"2025-12-01T00:15:31","guid":{"rendered":"https:\/\/www.oliodiolivacordioli.com\/?p=1416"},"modified":"2025-12-01T00:17:08","modified_gmt":"2025-12-01T00:17:08","slug":"november-2025-an-update-from-the-grove","status":"publish","type":"post","link":"https:\/\/www.oliodiolivacordioli.com\/en\/november-2025-an-update-from-the-grove\/","title":{"rendered":"November 2025: An Update from the Grove"},"content":{"rendered":"

2025 Harvest – <\/strong>Hands on from the First Shake<\/strong><\/h3>\n

Our 2025 harvest is in\u2014and what a rewarding season it was! Beginning in mid-October, our crews worked steadily for several days, harvesting both of our groves in tandem. As always, we drove each day\u2019s pick to the mill before nightfall, ensuring cold extraction within just hours of leaving the trees.<\/span><\/p>\n

Harvesting olives is an incredibly hands-on job. We begin by unfurling large nets beneath the rows of trees. Using handheld, telescopic tools that gently vibrate to loosen the fruit without harming the branches, we coax the olives to fall gently onto the nets below.<\/span><\/p>\n

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<\/h3>\n

Gathering the Fruit<\/strong><\/h3>\n

Once the trees have given all they will, the olives are gathered by hand into small crates and carried to the cleaning station, where we sift away leaves, twigs, and any other debris before the fruit continues on to the mill.<\/span><\/p>\n

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INSIDE THE MILL – <\/strong>Working with the Frantoiano<\/i><\/strong><\/h3>\n

At the mill, we work side by side with the <\/span>frantoiano<\/span><\/i> to guide every step of extraction. Together, we fine-tune the rhythm of the machinery\u2014adjusting crushing speed, calibrating malaxation time, and making small but essential changes based on the variety, maturity, and natural humidity of the fruit.<\/span><\/p>\n

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Coaxing Out the Greenest Oils<\/strong><\/h3>\n

Each batch behaves differently, and each requires its own attention. Our goal never changes: to obtain the freshest, greenest, most vibrant oils possible, and allow every cultivar to express its fullest character.<\/span><\/p>\n

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This Year\u2019s EVOOs<\/strong><\/h3>\n

Campo Storico<\/span><\/a><\/h3>\n

A blend of our most local cultivars\u2014Grignano and Favarol\u2014celebrated for its authenticity and deep connection to our land. Its distinctive character combines vibrant citrus and floral notes with hints of green almond and banana, culminating in a harmonious balance of bitterness and spice on the palate.<\/span><\/p>\n

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Campo delle Marogne<\/span><\/a><\/h3>\n

A vibrant blend featuring Frantoio, Moraiolo, and Grignano olives, it delivers a complex sensory profile with notes of bitter almond, green coffee, and aromatic herbs, complemented by evocations of artichoke and thistle on the palate, and is characterized by a perfect interplay of bitterness and lingering spiciness.<\/span><\/p>\n

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Grand Cru\u2013Augusto: <\/span>A Special Small Batch \u00a0<\/span><\/a><\/h3>\n

This year, we crafted our second, exceptionally small batch of <\/span>Grand Cru\u2013Augusto<\/b>, a unique blend from our young Itrana grove and Moraiolo. <\/span>With medium fruitiness, it reveals green almond and citrus notes, accented by subtle floral tones and a hint of green coffee, offering a perfectly balanced interplay of bitterness and spice. <\/span>Produced in a limited edition of only 200 bottles, <\/span>this oil is a special tribute to Erminio\u2019s father, Augusto, whose legacy continues to inspire us.<\/span><\/p>\n

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2025 Harvest – Hands on from the First Shake Our […]<\/p>\n","protected":false},"author":2,"featured_media":1425,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1416","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-senza-categoria"],"yoast_head":"\nNovember 2025: An Update from the Grove - Olio di Oliva Cordioli<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.oliodiolivacordioli.com\/en\/november-2025-an-update-from-the-grove\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"November 2025: An Update from the Grove - Olio di Oliva Cordioli\" \/>\n<meta property=\"og:description\" content=\"2025 Harvest – Hands on from the First Shake Our [...]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.oliodiolivacordioli.com\/en\/november-2025-an-update-from-the-grove\/\" \/>\n<meta property=\"og:site_name\" content=\"Olio di Oliva Cordioli\" \/>\n<meta property=\"article:published_time\" content=\"2025-12-01T00:15:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-12-01T00:17:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.oliodiolivacordioli.com\/wp-content\/uploads\/2025\/11\/241015-Olio-Cordioli-101_new-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"ceil\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"ceil\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.oliodiolivacordioli.com\/en\/november-2025-an-update-from-the-grove\/\",\"url\":\"https:\/\/www.oliodiolivacordioli.com\/en\/november-2025-an-update-from-the-grove\/\",\"name\":\"November 2025: An Update from the Grove - 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