OUR STORY
Four Generations of
Tuscan Excellence
A Cutting Turned Into a Few Trees,
Returning to Italy
Our Heritage
Poggio Oliveto’s story spans four generations and two continents.
It begins with Ferdinando Costa, who brought olive trees from Genoa, his birthplace, to South Africa, laying the foundations for a family deeply involved in olive cultivation beyond Europe.
His son, Nino Costa, while working in the wine industry, acquired a farm named Lavalle in Paarl. There, he began planting table olive trees and went on to pioneer the processing of table olives in South Africa at a time when recognised standards and established processing methods were effectively non-existent—creating practices where none had previously existed.
That farm is where I grew up.
From an early age, olive trees, harvests, and processing were part of everyday life. I learned practical skills directly from my grandfather, Nino, and from my mother, Linda Costa, who worked alongside him.
Linda went on to deepen that knowledge further, becoming influential in olive cultivation, processing, tasting, and quality education in South Africa. Her experience—both practical and instructional—has been instrumental in shaping the vision and standards behind Poggio Oliveto.
It was this shared history, and the combined experience of four generations, that inspired the decision to acquire Poggio Oliveto and bring the family’s olive legacy back to Italy, where it began.
The restoration of Poggio Oliveto is guided throughout by that accumulated knowledge, with Linda actively involved in shaping decisions and the long-term direction of the farm.
This is not a return driven by sentiment alone, but by experience—and by a specific conviction about how olives should be grown.
Our Values
These principles guide everything we do, from grove to table.
Quality Without Compromise
We never sacrifice quality for quantity. Every bottle represents our best work.
Sustainable Practices
We protect our land for future generations through organic farming and careful stewardship.
Authentic Tradition
We honor the techniques passed down through generations while embracing beneficial innovation.
OLIVES & OLIVE OIL
Early Harvest. Honest Expression.
Poggio Oliveto produces organic extra virgin olive oil from both traditional groves—some 200 to 300 years old—and super-high-density orchards.
Harvesting is carried out early in the season, intentionally reducing yield in order to:
- maximise flavour and aromatic clarity
- preserve freshness and balance
- maintain higher natural polyphenol levels
Olives are harvested efficiently, transported immediately, and cold-extracted using modern methods to protect their character. Alongside oil production, the estate is adding exceptional table olives, with Kalamata varieties planted as a direct continuation of the family's work in South Africa. Every decision—from varietal choice to harvest timing—is informed by lived experience, not trend-driven theory.
ORGANIC & STEWARDSHIP
Doing Things Right, From the Ground Up
Poggio Oliveto is fully organic by choice and by discipline.
Sustainability is expressed through:
- Organic soil and orchard management
- Water-efficient super-high-density systems
- Early harvesting to protect plant health and oil quality
- Careful restoration following wildfire
The goal is not short-term output, but a farm that remains productive, healthy, and respected for generations to come.
THE ESTATE
A Fully Organic Working Farm
Poggio Oliveto is located in Roccastrada (Grosseto) and is managed as a fully organic, working olive estate.
~2,500 traditional olive trees aged between 200 and 300 years, remaining after the summer 2024 wildfire
23,000 super-high-density olive trees planted from October 2023 onward
Ongoing restoration, removal of burnt trees, and selective replanting