OUR STORY
Three Generations of
Tuscan Excellence
Since 1952, the Oliveto family has been producing exceptional olive oil from our estate in the rolling hills of Montepulciano.
Our Heritage
Our olive oil story didn't start with us — it started over 100 years ago in Genoa, when Nick's great-grandfather got sent to Cape Town to build vegetable gardens for ships passing by. There were zero olive trees in South Africa back then, so he started asking sailors to bring him saplings from the Mediterranean.
One tree turned into a few.
A few turned into a grove.
And the grove turned into a family legacy.
Nick's grandfather took things further. After working in the wine industry, he bought a farm and mastered the art of making table olives — designing his own tanks and processes. Nick grew up on that farm, surrounded by vineyards, olives, and a family who knew how to work with the land, not against it.
Fast forward to now, Nick is bringing the family tradition back to Italy, where it all started.
Same roots. New chapter. Full circle.
Poggio Oliveto is the next generation of a story that's crossed continents — and finally came back home.
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.
The Art of Production
Our olives are hand-picked at the precise moment of ripeness, typically during October and November. Within 24 hours of harvest, they're cold-pressed using our granite stone mills — a tradition unchanged for centuries.
The resulting oil is allowed to settle naturally in temperature-controlled stainless steel tanks. No chemicals, no heat, no filtration that strips away flavor. Just pure, uncompromising olive oil.
Every batch is tested for acidity, peroxide levels, and organoleptic qualities before earning the Poggio Oliveto label.
24h
Harvest to Press
27°C
Max Press Temperature