{"id":1064,"date":"2026-11-07T20:23:12","date_gmt":"2026-11-07T19:23:12","guid":{"rendered":"https:\/\/poggioaisanti.com\/blog\/?p=1064"},"modified":"2026-11-07T20:23:12","modified_gmt":"2026-11-07T19:23:12","slug":"the-olive-harvest-is-over-the-new-oil-is-on-its-way","status":"publish","type":"post","link":"https:\/\/poggioaisanti.com\/blog\/en\/the-olive-harvest-is-over-the-new-oil-is-on-its-way\/","title":{"rendered":"The olive harvest is over: the new oil is on its way"},"content":{"rendered":"

\"The<\/p>\n

Every cloud has a silver lining. This summer’s great heat, which tested all of us, had one good side: with temperatures constantly above 28 degrees, the olive fly simply could not develop. Our olives stayed healthy to the very last one, and the result is an oil with remarkably low acidity. And it tastes wonderful.<\/p>\n

The harvest, as every year<\/h2>\n

As always, we picked and pressed our olives in the first week of October: nets spread beneath the trees, branches combed by hand, crates leaving for the mill the very same day. It is the ritual that has always marked autumn in Tuscany, and at Poggio we do it the way it has always been done, slowly and with care.<\/p>\n

Our extra virgin olive oil is organic and comes from four varieties, which we also bottle separately as single-variety oils: Leccino, Maurino, Moraiolo and Frantoio. Each has its own character, and each label carries one of the animals that live with us on the farm.<\/p>\n

\"Bottles<\/p>\n

When it will be ready<\/h2>\n

We are now waiting for the oil to pass its IGP certification; then we will bottle it. It will be ready around mid-December, just in time for Christmas presents and our gift baskets.<\/p>\n

You can already reserve yours: write to us and we will keep it aside for you. And if you are staying with us, you will find it on the table at Il Sale and at our Sunday tastings.<\/p>\n

To reserve the new oil: +39 0565 798032<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Every cloud has a silver lining. This summer’s great heat, which tested all of us, had one good side: with temperatures constantly above 28 degrees, the olive fly simply could not develop. Our olives stayed healthy to the very last one, and the result is an oil with remarkably low acidity. And it tastes wonderful. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[78],"tags":[],"sezione":[],"class_list":["post-1064","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nThe olive harvest is over: the new oil is on its way \u00b7 Journal \u00b7 Poggio ai Santi<\/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:\/\/poggioaisanti.com\/blog\/en\/the-olive-harvest-is-over-the-new-oil-is-on-its-way\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The olive harvest is over: the new oil is on its way \u00b7 Journal \u00b7 Poggio ai Santi\" \/>\n<meta property=\"og:description\" content=\"Every cloud has a silver lining. This summer’s great heat, which tested all of us, had one good side: with temperatures constantly above 28 degrees, the olive fly simply could not develop. Our olives stayed healthy to the very last one, and the result is an oil with remarkably low acidity. And it tastes wonderful. 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