Olive blend: 50% Morellino, 20% Frantoio, 20% Leccino, 10% Raggia
The 2025 harvest – Every season brings different challenges: drought, unexpected rain, pests... but once again this year, the Fattoria’s olives managed to overcome all the adversities thanks to the biodynamic methods used and the dedication of the Viallini. They reached harvest time healthy and in large numbers and, even though rain in May and early June had reduced the pollination of the abundant blossoms, the yield of fruit that reached ripeness was considerable. The Leccino olives, the earliest ones, were picked in mid-October, followed by all the others. They were lovely and juicy, a prelude to oil full of polyphenols (and flavour!).
“Olio Novo” La Vialla 2025 – The adjective “intense” is appropriate for all its qualities: colour, aroma, flavour. With its bright green hue, herbaceous scents, and taste balanced between slightly bitter and spicy notes, it’s a concentrate of flavour and wholesomeness. The pleasant tingling sensation that tickles the throat is caused by the olive polyphenols, powerful antioxidants contained in the oil. In the mouth it’s velvety, but fresh, and never “greasy”. Used on its own, raw, it can turn a slice of bread, crudités, bruschetta or salad into something special. It’s also excellent for cooking hot dishes in a pan or in the oven, including side dishes and desserts.