Making Extra Virgin the old fashioned way at Venarotta

In Venarotta (Marche) we grow olives and make olive oil the old-fashioned, natural, organic way, without any chemicals or pesticides. The 500 olive trees are cared for individually, hand-trimmed annually and watered along the hillsides. As you can see in this video, the olives are picked at their peak and then gradually pressed into olive oil using the centuries-old stone grinding method. The extra virgin olive oil we produce has a very delicate flavor that honors the olives. It is perfect for enhancing your cooking, bringing all the flavors together, but never taking over. In the past we only had enough for our own personal consumption. We only shared with our neighbors, who are the true experts and have been making olive oil for generations. This year we hope to make some of it available for purchase.

Our Italian Olive Oils are Better!

DOP Certificates authenticate the olives and the oils as truly Italian and local.
Awards galore.
Hand-picked olives to preserve the flavors. Cold-pressed within 24 hours into extra-virgin olive oil.
Lower in acidity (0.2% - 0.6%).
Cook with them or simply drizzle on your pasta, salads, steaks, potatoes and more. Taste the authentic Italian difference!

The Right Olive Oil.…Let Your Menu Be Your Guide

Some of our specially selected single-estate olive oils are golden, other olive oils have a greenish tint. You may catch a hint of lemon or vanilla in one and grasses or nuts in another extra-virgin olive oil. One might thrill you with an intense peppery kick, while the next will be smooth and mild. Pair them accordingly. A bold extra-virgin olive oil adds flavor to your grilled steak. With a poached whitefish, try a milder, sweeter olive oil. Keep a couple of different authentic Italian olive oils in your pantry. Experiment and enjoy! For tasty ideas see our recipes.