Organic Extra Virgin
Olive Oil
Planted 1381 · Four Varieties · Ultra-High Polyphenols · Same-Day Press · Ships Worldwide
Certified Organic · Cold-Pressed · UNESCO Val d'Orcia · Oleocanthal · OleaceinSix Centuries of Oil.
One Estate. Four Expressions.
The olive trees at Spedalone were planted in 1381 by Olivetan monks on terraced dry-stone walls — among the last surviving examples of this ancient technique in all of Tuscany. They have been producing oil ever since. Certified organic. Cold-pressed on-farm. Ultra-high polyphenol content.
We produce four expressions from the same ancient trees, the same volcanic soil, and the same care applied over six centuries. Available in-person at the estate for tasting and purchase, and shipped to your door anywhere in the world.
Certified Organic
Suolo e Salute IT BIO 004. No pesticides. No synthetic inputs. Ever.
Cold-Pressed
Extracted below 27°C on the same day as harvest. Nutrients and flavour fully preserved.
Ultra-High Polyphenols
Oleocanthal and oleacein at exceptional levels. The peppery finish you feel is the proof.
Planted in 1381
Olivetan monks. Dry-stone terraces. 640 years of continuity in this exact grove.
Ships Worldwide
Order directly. We ship to every country. Write to us to arrange your bottles.
Tasting Available
~20 minutes · €10 per person. All four expressions, at the estate, with the grove in view.
Planted by Monks in 1381
The olive grove at Spedalone is a testament to continuity. When the Olivetan monks selected and planted these trees on our terraced hillside over six hundred years ago, they built dry-stone walls that still stand today — and still define the landscape of this estate.
Today the grove holds a diverse collection of varieties: Moraiolo, Leccino, Pendolino, Frantoio, Cureggiolo, Maurino, Canino, and Miniolo — each one shaped by the same volcanic soil, the same 400-metre altitude, and the same UNESCO Val d'Orcia microclimate.
It is one of the last surviving examples of this ancient terracing technique in all of Tuscany. The trees have been producing oil ever since.
Our Four Varieties
From the same ancient trees, the same land, the same harvest — four completely different oils. Each one tells a story of variety, soil, and season. All certified organic. All with ultra-high polyphenol content. And one — the VII — that takes the process a step further than any of the others.
VI · Mix — The Estate Blend
Made from all the estate's trees together. Balanced, fruity, persistent — exactly the kind of oil you'd want to pour on everything. It's what we serve every day at La Pecora Bianca restaurant, and it's the oil that accompanies us from January through December.
If you want to discover Spedalone in a bottle, start here.
I — Canino · Olivastra — The Ancient & Powerful
Canino and Olivastra are two regional names for the same ancient cultivar — the exact variety growing on these terraces when the monks built their dry-stone walls in 1381. Intensely herbaceous, with a bold bitterness and peppery finish that leaves no doubt. It has the highest polyphenol content of the filtered range.
For those who want an oil that says something.
II — Frantoio — The Heart of Tuscany
The variety that is the backbone of quality Tuscan olive oil production. Elegant, refined, with aromas of fresh artichoke, green tomato and herbs. A beautiful balance — an oil that enhances without overpowering. Ultra-high polyphenol content.
The one you drizzle on bruschetta looking out at the Val d'Orcia at sunset.
VII — The Purest Expression
All of our oil is filtered. The VII is different. It is made by skipping the decanter stage entirely — the centrifugal separation step that removes water and fine particles from freshly pressed oil. The result is a naturally turbid, deeply complex oil that sits as close to the press as it is possible to get without being raw paste.
The sediment you see at the bottom of the bottle is not a flaw. It is the proof. More natural waxes, micro-particles, and polyphenol-rich fragments remain in suspension. The taste is more immediate, more intense, more alive — and it needs to be used quickly, before the sediment affects stability. This is not an oil for the back of the shelf. It is an oil for now.
Still Green. Same Day Press.
Harvest at Spedalone typically begins in early October. We pick when the olives are still green — this is not an aesthetic choice. It is the decision that determines everything about the quality of the oil: the polyphenol levels, the flavour intensity, the shelf life.
The olives are pressed on the same day they are collected — within 8 to 12 hours of leaving the tree — using continuous-cycle cold extraction below 27°C. No waiting. No fermentation. No compromise.
The result is an oil that is as close to the tree as possible.
We Are Maniacs About Quality.
There is no shortcut that we take. Not a single one. Every decision in the production of this oil — from how we prune in January to how we store the finished bottles — is made with one question in mind: does this protect the quality of what ends up in the glass? If the answer is no, we don't do it. That's it.
What follows is the process, step by step. Not as a brochure. As an honest account of how much work goes into a bottle of oil that most people open without thinking twice about it.
Pruning — Shaping the Tree for the Coming Year
Pruning is where the quality of the harvest begins. Done correctly in late winter, it opens the canopy to light and air, controls vigour, removes dead or crossing wood, and sets the tree up to produce well-formed fruit at harvestable height. Done lazily, it leads to crowded canopies, uneven ripening, and fruit that is harder to pick cleanly.
We prune every tree individually, by hand. No mechanical hedge-trimming. The profile of each tree matters — its age, its position on the terrace, how it grew last year. It is slow work. It takes weeks. And it is completely invisible in the finished bottle, which is exactly the point.
Growing Without Chemicals — Not a Compromise, a Commitment
Certified organic means no synthetic pesticides, no herbicides, no synthetic fertilisers. Ever. But the real story is not what we avoid — it is what we do instead. Managing an organic grove in a way that maintains tree health and fruit quality requires more observation, more intervention, and more judgement than conventional farming. You cannot spray your way out of a problem. You have to understand the problem.
The volcanic soil at Spedalone — at 400 metres in the UNESCO Val d'Orcia — does a great deal of the work. But we earn it every year.
Harvest — The Green Window
We harvest in early October, when the olives are still green and the polyphenol content is at its peak. This window is narrow — a few weeks at most before the fruit begins to darken and the oil softens, the bitterness fades, and the polyphenol count drops. Every day you wait past the optimal moment is a measurable loss of quality.
The harvest is done by hand, with mechanical assists where appropriate, but with constant attention to the fruit condition. Olives that fall to the ground are not mixed with the picked fruit. Damaged or overripe olives are separated. This is tedious work. It is also non-negotiable.
The olives are never left in the sun. From the moment they leave the tree, they are kept in ventilated crates in the shade. Heat and oxidation begin working on the fruit immediately — every hour of sun exposure between picking and pressing degrades the oil. We treat picked olives the way a kitchen treats fresh fish: with urgency.
Pressing — Within Hours of Picking. Every Time.
This is the rule we hold to absolutely: the olives go to the press on the same day they are picked. No overnight storage. No exceptions made for logistics. If we pick today, we press today.
The reasons are straightforward. Olives begin to ferment and oxidise the moment they are separated from the tree. Fermentation produces acidity. Oxidation degrades polyphenols. Every hour between harvest and press is an hour the oil is losing quality. We keep that window to 8–12 hours. Continuous-cycle cold extraction below 27°C. Maximum polyphenol retention. Zero compromises on the physics of the process.
This commitment requires logistical discipline that most larger producers simply do not bother with. The press has to be available. The team has to be coordinated. The harvest quantity each day has to be manageable. It is more complex to run than a batch press with overnight accumulation. We do it anyway.
Filtration and the VII Exception
All of our oil goes through a careful filtration process that removes water, fine particles, and suspended solids that would otherwise cause the oil to cloud, ferment from residual moisture, and deteriorate faster. Properly filtered oil is more stable, longer-lasting, and cleaner in flavour. This is standard practice for all four of our varieties — except one.
The VII skips the decanter stage — the centrifugal separation step that removes the bulk of the water and micro-particles before fine filtration. What remains is an oil of greater natural turbidity: more waxes, more polyphenol-rich micro-fragments, more of everything that was in the press. It is the closest we can bring you to the moment of pressing in a bottle that travels. It is limited, it needs to be used within months, and it is not for everyone. But for those who want to understand what oil is before it is refined, the VII is the answer.
Darkness, Cool Temperature, and No Waiting
Freshly pressed oil is stored in our warehouse in stainless steel tanks, sealed from oxygen and light. Both are enemies of polyphenols. We bottle to order where possible, and every bottle is stored away from light and heat until it leaves the estate. Dark glass. No clear bottles. No display in direct sunlight, ever.
When we say the oil ships directly from the farm, we mean it is going from a controlled-environment warehouse directly to your door — not through a distribution chain, not across a wholesale warehouse, not sitting under fluorescent lights in a retail environment for six months.
"We are not the biggest producer in the Val d'Orcia. We are not trying to be. What we are trying to do is make the best oil possible from these trees, in this soil, in this year's harvest — and get it to the people who actually want it, as quickly and as carefully as possible. Every step in this process exists for one reason: to protect what happens between the flower and the glass. Nothing more complicated than that."
There Is No Middleman Between You and the Tree.
When you order from Spedalone, you are not buying olive oil that has been sitting in a warehouse. You are buying oil from a specific grove, from a specific harvest, pressed within hours of picking, and shipped to you directly. The difference is not marketing. It is measurable — in polyphenol content, in flavour, and in freshness.
Polyphenol levels are highest immediately after pressing and decline over time. This is why fresh-harvest, direct-from-farm oil is categorically different from anything on a supermarket shelf — where oil can be 12 to 24 months old before it reaches you. Our oil arrives as close to the press date as possible. And that matters.
Known Provenance
You know exactly which grove, which year, which variety. Not a blend from multiple countries. Not a product that changes year to year depending on what's cheapest. The same ancient trees at Spedalone, every time.
Polyphenols at Their Peak
Polyphenol content begins to decline the moment oil is produced. Buying direct-from-harvest means you receive oil when its health compounds — oleocanthal, oleacein, hydroxytyrosol — are at their highest measurable levels.
Certified & Traceable
Certified organic by Suolo e Salute (IT BIO 004). Legal entity: Società Agricola La Dolce Vita S.R.L. Every bottle is fully traceable. No ambiguity. No greenwashing. The certification number is on this page.
Worldwide Shipping
We ship to every country. Gift sets in red or black box — 250ml or 500ml, all four varieties available. Order online, or write to us directly. We are happy to arrange special quantities or custom orders for restaurants and retailers.
Taste It First
Visit us near Pienza and taste all four expressions in the grove where they were made. €10 per person, approximately 20 minutes. It is the best possible way to understand what you are buying — and why it is worth it.
One Estate, One Family
This is not a cooperative. Not a brand built on marketing. One estate, one family, one set of values applied to every decision — from which olives get picked to how the oil is stored. You can see it all when you visit.
Why Same-Day Pressing Matters
The moment an olive is picked, its quality begins to change. Processing speed is not a luxury — it is the single most important variable in producing high-quality oil.
Freshness
Olives are perishable. The moment they are picked, they begin to deteriorate. Processing within hours preserves the flavour, aroma, and health compounds that make the oil exceptional.
No Fermentation
Allowing olives to rest before pressing leads to fermentation, which degrades taste and quality. Immediate processing eliminates this entirely.
Polyphenols Preserved
The longer olives are exposed to air and light, the more their beneficial compounds degrade. Cold, rapid extraction locks in oleocanthal and oleacein at their maximum levels.
Zero Spoilage
Delayed processing raises the risk of spoilage and off-flavours. Our 8–12 hour window from tree to press guarantees none of this reaches your bottle.
Still Green
Picked at peak
By Hand
Traditional harvest
Same-Day Press
Cold extracted
The Polyphenols — and the Sting
The distinctive peppery sensation you feel at the back of the throat when you taste a great extra virgin olive oil is not a flaw. It is the direct signature of oleocanthal — the primary polyphenol responsible for olive oil's anti-inflammatory properties.
Our volcanic soil, high altitude, early harvest, and green-picking all contribute to unusually high polyphenol concentrations. The result is an oil with measurable antioxidant activity — an oil you can actually feel.
Key compounds: Oleocanthal (anti-inflammatory), Oleacein (antioxidant), Vitamin E, and a high concentration of monounsaturated fatty acids. This is the chemistry behind why quality extra virgin olive oil has been part of the Mediterranean diet for six thousand years.
Why Polyphenols Matter
High-polyphenol extra virgin olive oil is one of the most studied foods in nutritional science. Here is what the compounds in our oil actually do.
Anti-Inflammatory
Oleocanthal has been shown to inhibit the same inflammatory enzymes as ibuprofen — at comparable concentrations. The throat sting you feel is the direct sensory signal of this activity.
Antioxidant
Oleacein and other polyphenols neutralise free radicals and protect cells from oxidative stress. High antioxidant content is one reason quality olive oil resists rancidity and lasts longer.
Cardiovascular
Monounsaturated fatty acids support healthy cholesterol balance. Polyphenols protect LDL particles from oxidation — a key mechanism in cardiovascular health associated with the Mediterranean diet.
Neuroprotective
Emerging research links oleocanthal to neuroprotective effects, including potential benefits related to cognitive function and protection against neurodegenerative processes.
Science & Notable Coverage
The health properties of high-polyphenol extra virgin olive oil are among the most studied topics in nutritional science. Here is what major research institutions and publications have found — each linked to its source.
The landmark PREDIMED study, published in the New England Journal of Medicine, found that a Mediterranean diet supplemented with extra virgin olive oil produced a 30% relative reduction in the risk of major cardiovascular events — heart attack, stroke, and cardiovascular death — compared to a low-fat diet.N Engl J Med, 2013 · Read the study →
A Harvard study following 90,000 adults over 28 years found that those who consumed more than half a tablespoon of olive oil daily had a 19% lower risk of cardiovascular disease mortality, and a 17% lower risk of cancer mortality, compared to those who rarely consumed olive oil.JACC, 2022 · Read the study →
The European Food Safety Authority has approved a health claim for olive oil polyphenols, confirming that hydroxytyrosol and its derivatives — present in quality extra virgin olive oil — contribute to the protection of blood lipids from oxidative stress.EFSA Journal, 2011 · Read the opinion →
A systematic review and meta-analysis of 26 clinical trials concluded that high-polyphenol olive oil significantly reduced oxidised LDL compared to low-polyphenol oils — a direct biomarker for cardiovascular risk. The polyphenol fraction, not just the fat, drives this effect.PubMed, 2018 · Read the review →
Researchers developed a new method to extract oleocanthal and oleacein from extra virgin olive oil, obtaining a concentrate with anti-inflammatory properties that, milligram for milligram, exceeds those of ibuprofen — confirming the mechanism originally identified in studies from the Monell Chemical Senses Center.Olive Oil Times, 2024 · Read the coverage →
A comprehensive review published in the journal Cells examined the in-vivo metabolic and cardiovascular effects of EVOO phenolic compounds, confirming that oleocanthal, oleacein, and hydroxytyrosol act as potent anti-inflammatory and antioxidant agents across multiple signalling pathways — with effects extending to neuroprotection and glucose regulation.Cells, 2024 · Read the paper →
Note: the studies above refer to quality extra virgin olive oil with meaningful polyphenol content — not refined or blended oils, and not oil that has been sitting on a shelf for a year. The difference in polyphenol levels between a freshly pressed, high-quality EVOO and a standard supermarket bottle can be tenfold or more. This is why sourcing matters.
Take Spedalone Home with You
Whether you visit in person or order from the other side of the world — our oil ships in gift sets designed to travel well and arrive beautifully.
Black Box · 250 ml × 3
Three 250 ml bottles — one of each variety — in our signature black gift box. The perfect introduction to all three characters of Spedalone.
Order now →
Black Box · 500 ml × 3
Three 500 ml bottles in the black gift box. For households that cook with olive oil daily — and who refuse to compromise on quality.
Order now →
Red Box · 250 ml × 3
All four varieties available — presented in our classic red gift box. A beautiful gift, ready to ship worldwide.
Order now →
Red Box · 500 ml × 3
Three 500 ml bottles in the red box — the most generous option. For those who know they'll go through it.
Order now →
Prefer to write directly? Contact us at info@poderespedalone.it — we are happy to arrange orders, discuss quantities, or answer any questions about the oil.
Organic Certification & Full Traceability
Our extra virgin olive oil is certified organic by Suolo e Salute — Italy's leading organic certification body. Every bottle is traceable from tree to table.
Certifying Body: Suolo e Salute
Certification Code: IT BIO 004
Operator: ASS59424SI1979
Certificate No.: ITBIO00438000042472024001
Legal Entity: Società Agricola La Dolce Vita S.R.L.
From Tree to Bottle
"The trees were here before us. They will be here after us. We are simply the people lucky enough to press the oil this year."Podere Spedalone · Pienza · Val d'Orcia · Est. 600 AD · Grove planted 1381
The Morning Ritual — One Tablespoon, One Lemon.
This is something the owners of Spedalone do every morning without fail. It is not a wellness trend. It is a simple, centuries-old Mediterranean habit — backed, as it turns out, by a growing body of science. One tablespoon of the freshest oil possible, first thing in the morning, before anything else. And then something most people skip: rinse the glass with half a lemon.
The Spedalone Morning Practice
Every morning, before coffee, before breakfast — on an empty stomach. Takes thirty seconds.
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1
Pour one tablespoon of fresh Spedalone EVOO into a small glass
The oil should be from the most recent harvest — polyphenol content is highest in fresh oil and declines over time. This is why we ship direct and why freshness matters. Use the Canino/Olivastra if you want maximum polyphenol intensity, or the Blend for something more approachable to start with.
-
2
Drink it on an empty stomach, 20–30 minutes before breakfast
Taking olive oil on an empty stomach allows the polyphenols to be absorbed without competition from other foods. It also stimulates the gallbladder to release bile — a natural and healthy process that supports digestion and fat metabolism throughout the day.
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3
Rub the inside of the glass with half a fresh lemon and drink the juice
This is the part most people have never heard of — and it is the part the owners of Spedalone never skip. Rubbing a cut lemon around the oily glass picks up every residue of oil clinging to the glass. You get the combined effect of the fat-soluble polyphenols with the vitamin C and citric acid of the lemon — and you waste nothing.
-
4
Drink a glass of water and wait 20 minutes before breakfast
Let the oil and lemon settle. The water helps move everything along. Then eat normally. That's it. Thirty seconds, every morning.
🫒 The Oil
Oleocanthal + oleacein on an empty stomach. Maximum polyphenol absorption. Bile stimulation. Gut microbiome support — polyphenols act as prebiotics for beneficial bacteria.
🍋 The Lemon
Vitamin C (approximately 25–30mg per half lemon). Citrate — a natural inhibitor of calcium oxalate kidney stone formation. Immune function support. Flavonoids.
🧬 Together
The fat in the oil acts as a carrier for fat-soluble vitamins. Vitamin C supports carnitine production, which helps shuttle fat into cells for energy. The combination enhances absorption of both.
❤️ Over Time
Consistent daily EVOO intake is associated with reduced cardiovascular risk, lower oxidised LDL, improved endothelial function, and anti-inflammatory effects — across multiple major long-term studies.
It Must Be the Freshest Oil You Can Get.
The ritual only makes sense with high-quality, high-polyphenol, fresh-harvest oil. The polyphenols that make this practice worth doing — oleocanthal, oleacein, hydroxytyrosol — are present in meaningful quantities only in properly made, recently pressed extra virgin olive oil. They degrade with heat, light, time, and oxidation.
A bottle that has been sitting on a supermarket shelf for eighteen months is not the same product. It may still be called "extra virgin olive oil" — and it may taste fine — but the therapeutic polyphenol content will be a fraction of what it was at pressing. This is the entire reason to buy from a known farm, at the most recent harvest, shipped directly to you. And this is exactly what we offer.
Everything You Want to Know
Do you sell your extra virgin olive oil? Do you ship worldwide?
What makes your olive oil special?
What are the four varieties you produce?
What is the VII — and what makes it different from your other oils?
When is the harvest and how is the oil made?
What are polyphenols and why do they matter in olive oil?
Is your olive oil certified organic?
Can I visit for a tasting? Can I participate in the harvest?
What is the morning ritual with olive oil and lemon?
Come to Spedalone.
Taste the oil in the grove.
Visit us near Pienza for a tasting among the ancient trees — or order your bottles to arrive anywhere in the world.
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