A return to what matters

I grew up in Italy but moved abroad for work. Living away made me realize how much I missed the rhythm of seasons, the simplicity of good ingredients, the way meals bring people together.

A few years ago, my husband and I bought an olive grove in Val d'Orcia, our way of staying connected to my roots. Tending to trees, working with nature, bringing something real and well-made to your kitchen.

Location shapes flavor

The finest olive oils come from groves where nature does most of the work: the right balance of altitude, sunlight, cooling breezes, and soil.

Our grove sits 443 meters (1,453 feet) above sea level on a southwest-facing hilltop between Pienza and Trequanda. The red clay soil, rich in minerals, gives our oil its distinctive floral taste with a peppery finish. Summer breezes keep our olives full of juice even in the hottest months.

Hand-picked, tree by tree

We harvest by hand using manual brushes, carefully emptying nets after each tree. It's slower, but it protects the trees and keeps olives intact and undamaged.

This gentle approach means we don't need chemicals to shield our trees from pests or the elements. We use only minimal organic fertilizer and let nature do its work, accepting that some years our yield won't match others.
We're pending organic certification.

Pressed within hours, not days

Two things determine extraction quality: how quickly olives are milled, and how much water is used in the process.

The longer olives wait, the more pulp is lost and flavor weakens. Excess water during extraction dilutes taste and quality.

Our olives are pressed within 36 hours of harvest, thought usually we press them the same day. We use a milling process that minimizes water, so our oil keeps its pure, robust flavor.

Cold-pressed once, nothing added.

Transparent pricing

See exactly what you're paying for, including our margins.

Most olive oil passes through distributors, importers, and retailers before reaching you. Those layers get paid somehow: either you pay more, or less goes into what's in the bottle.

We skip all that. Direct from our grove means more of your money goes to growing and pressing quality oil, not to shelf space and supply chains.

Shop the 2025 Harvest

Cold-pressed in November 2025. Shipping now.

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FAQ

How is this different from grocery store olive oil?

We're a small producer focused on quality over quantity. Our olives are hand-picked, milled within hours (usually the same day), and come from our single grove only. We use organic fertilizer and minimal intervention farming, working with nature and accepting that some years our yield won't be as high.

Grocery stores can sometimes match our prices, but to pay their chain of intermediaries, costs get cut somewhere, often in production. That might mean olives from cheaper regions, more aggressive farming, or industrial milling processes.

Our oil is cold-pressed once, from our trees only, in a mill that minimizes water during extraction keeping the flavor pure and robust.

How should I use it?

Both for cooking and as a finishing oil. We drizzle it directly into the pan, or use a misting spray to keep meals lighter.

You can get the best flavor payoff when using it for finishing over pasta, grilled vegetables, fresh bread, or salads. This is how we use it daily.

Follow us on Instagram (@wavyhillstuscany) for everyday recipes we cook abroad with our Italian oil.

How long does it last?

Extra Virgin Olive oil is safe to use for 24 months after harvest. Our 2025 harvest is good until November 2027. After then it typically loses its flavor and we typically use any leftover we have for frying or cooking.

For peak flavor, we recommend using it within 12 months.
Storing the oil in a cool, dark place away from the stove can help extend its freshness.

Our bottles are dark to protect from light.

Do you ship internationally?

Currently we ship within the United States only.

What olive varieties do you grow?

Our grove has a mix of traditional Tuscan varieties, primarily Leccino, Frantoio, and Moraiolo.

The blend varies slightly year to year depending on weather and harvest timing, which is part of what makes each vintage unique.