Since 1990 the Leoni family has tended every tree by hand, and each autumn turns its fruit into an extra virgin olive oil that speaks of a single place.
01 — The family
In the early 1990s Maurizio Leoni inherited 300 olive trees. Together with his wife Roberta Tiberi, he decided to turn them into a life's work: an extra virgin olive oil that would be the most honest expression of this land.
Then their daughters, Ilenia and Martina, joined in. It was Martina who proposed a blend that changes every year: and so Il Picchio was born.
02 — Our oil
Single-variety Frantoio
The pure expression of our olives. An elegant, versatile oil for everyday cooking.
Pairs well with
Frantoio and Moraiolo blend · changes every vintage
Our award-winning blend, intense and fruity. A different blend every year, one that only this land can give.
Pairs well with
03 — A year in the grove
This page follows the real calendar: it is now October. Choose a month to see the work in the grove.
The trees are dormant. We work the soil and plan the pruning.
From mid-month we prune: the canopy opens up to the light, and the cut branches stay between the rows where the tractor passes.
Pruning is completed as the buds open. Towards the end of the month the first flower clusters appear.
The mignole appear: small clusters of green buds that will turn into flowers within a few weeks.
From the second half of the month the buds open into tiny white flowers. A few days that decide the whole season.
Pollinated flowers become tiny fruits the size of a peppercorn. Only a small share of the flowers will become olives.
The olives grow under the Val d'Orcia sun and the stone begins to harden.
The olives keep swelling. On the hottest days every row is watched closely.
The olives begin to change colour, from green to purple. We check ripeness and prepare nets and crates.
Nets are spread beneath the trees and the harvest begins. The olives reach the mill within a few hours.
The harvest is over and the new oil is ready to go. At l'Oliveta it is settled, bottled and prepared for shipping.
The trees rest after the harvest, while the new oil reaches tables across Europe.
04 — The pantry
Small treats that taste of home and celebration: the biscuits follow Nonna Lisa's recipe, with simple, honest ingredients.
No industrial processes. Every biscuit is made by hand, for breakfast, an afternoon break or a sweet moment.
A traditional sweet from Monte Amiata, made the way it always has been.
Handmade in our kitchen for an authentic taste and an unmistakable fragrance.
More than ordinary jam: by law, the "extra jam" designation guarantees a very high fruit content with minimal added sugar.
The result is a pure, intense and natural flavour that brings out the true taste of the fruit.
05 — Visit us
Thank you, see you soon among the olive trees
Thank you, we will be in touch soon
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