The Journey of the Olives to Pressing
September and October are not just months of harvest at Podere Il Casale: even the olives in our fields experience a decisive moment in their cycle.
It’s the beginning of ripening, and this year the first harvest will take place at the start of October!
The Magic of the First Harvest
The first grape harvest is a special moment: every berry carries the fragrance of the vintage and the unique taste of the land.
Similarly, the first pressing of the olive oil, which at Podere Il Casale will begin on October 7, produces a bright green color with an unmistakable taste—fresh and intense—different from the flavor the oil will develop a month after bottling.
Those who have the privilege of tasting this very first pressing can truly understand the evolution of the oil over time and appreciate its unique character.
For our community friends, the few bottles of the first pressing will be available on our e-shop and through the October newsletter—a unique opportunity to savor this newly born “green gold.”
If you want to be among the first to receive the 250 ml bottles of our Organic First Press Extra Virgin Olive Oil
Click HERE!
The Heart of Olive Oil Production
At this stage, the plant performs a true miracle of transformation: the sugars accumulated in the olive pulp are converted into fatty acids. This process, called lipogenesis, is the heart of oil production. From this moment, the pulp progressively enriches with substances that we will later find in our organic extra virgin olive oil.
Green Gold for Your Health
The olive oil we produce is a unique food, so much so that it is considered a true natural superfood. It is extremely rich in monounsaturated fatty acids and low in saturated fats—a combination that helps protect heart health. In particular, it is abundant in oleic acid, known for its ability to regulate blood cholesterol levels.
But that’s not all: it also contains polyphenols and vitamin E, powerful antioxidants that combat free radicals and help keep the body young and vital. For this reason, extra virgin olive oil is not just a condiment—it is a true ally for daily wellness.
From Nature to the Table
In the coming weeks, we will closely follow the evolution of our olives, waiting for the perfect moment to harvest.
As with grapes, timing is essential: only by picking the fruit at the ideal point of ripeness can we obtain an oil that is harmonious, balanced, and full of the qualities that nature bestows.
The wait is part of the beauty of agricultural work: each season brings its fruits and, with them, the promise of transforming into flavors that tell the story of our land, ready to be shared with those who know how to appreciate their uniqueness.
