Trebbio · Il Trebbio estate, Mugello · Tuscany
The variety most people mean when they say “Tuscan olive oil,” grown on its own and milled on its own. It tastes of artichoke, tomato leaf and rocket, with a black-pepper lift and a bitterness that means it.
668 mg/kg polyphenols
One variety
One estate
Hand-picked
October 2026 harvest
Cold pressed, under 27°C
Arriving Q1 2027. We're bringing in a limited first allocation. Join the list and you'll hear before it goes on general sale: one email, no newsletter. Notify me when it lands
Imported direct from the estate · Ships from Nashville
Harvest Oct 2026 early, hand-picked
Altitude 400 m above sea level
Free acidity 0.22% the limit is 0.80%
Peroxides 4.1 the limit is 20
Soil: silt 61%, clay 25%, sand 14%. Seventy hectares of traditional and modern groves on the hills north of Florence. Pressed cold, micro-filtered immediately, then held in stainless steel under inert gas at controlled temperature, one tank per variety, which is what makes a true monovarietal possible.
Fruity, bitter and pungent are what a professional panel scores. Herbaceous and nutty are the two that tell you what it tastes of. On Frantoio, the vegetal notes get there before anything else.
Fruity ●●●●○ Intense, but the artichoke arrives first.
Herbaceous ●●●●● The most vegetal oil in the range. Artichoke and rocket dominate and linger.
Nutty ●○○○○ Almost none. Where the others go nutty, this one goes green and bitter.
Bitter ●●●●○ Decisive and well-pronounced. The Tuscan signature.
Pungent ●●●●○ Lively and persistent, felt in the throat rather than on the tongue.
Four oils from one grove: the estate blend first, then the three single varieties from gentlest to boldest. This is the vegetal one.
Oil Peppery-Intense Blend 100% Leccino 100% Frantoio 100% Leccio del Corno
Fruity ●●●●○ ●●●○○ ●●●●○ ●●●●●
Herbaceous ●●●●○ ●●●●○ ●●●●● ●●●●○
Nutty ●●●○○ ●●●●○ ●○○○○ ●●●○○
Bitter ●●●●○ ●●○○○ ●●●●○ ●●●●○
Pungent ●●●●○ ●●○○○ ●●●●○ ●●●●●
Polyphenols 609 mg/kg 490 mg/kg 668 mg/kg 754 mg/kg
Character Bold & complete Delicate & fruity Vigorous & intense Bold & complex
NYIOOC 2026: GoldThe New York International Olive Oil Competition, judged blind by an international panel.
Rassegna Nazionale degli Oli Monovarietali 2025: 7.7 pointsItaly's national review of single-variety oils.
Gambero Rosso, Oli d'Italia 2027: Olivicoltore dell'annoOlive Grower of the Year. An award for the grove rather than for this bottle.
And for the estateLos Angeles golds, ten honours at JOOP Tokyo, 90 points in Flos Olei and a place in Der Feinschmecker's Top 100.
Ribollita and bean soupsThe Tuscan answer. A peppery oil is the seasoning, not the fat.
BruschettaGood bread, rubbed garlic, salt. Nothing else to hide behind.
Cavolo nero and steamed greensBitter oil on bitter greens is not a clash. It's the point.
Pecorino, bread and a glass of redThe simplest case for spending this much on oil.
The idea that good olive oil is only for drizzling is a marketing invention, and a recent one. Italians have cooked in extra virgin olive oil for as long as there has been extra virgin olive oil. The number that matters is the smoke point, around 375°F for an oil like this, and very little of what happens in a home kitchen goes above it. Sauté it, roast with it, fry in it, finish with it. What you shouldn't do is run an empty pan up to 500°F and then blame the oil.
Heated, it also holds up better than most of what's in the cupboard. A 2018 study took ten common cooking oils, ran them from room temperature to 240°C and then held them at 180°C for six hours, longer and hotter than any home roast. Extra virgin olive oil came out the most stable of the lot, ahead of canola, grapeseed and rice bran. What protects it isn't the smoke point; it's the fat profile and the oil's own antioxidants.
So the reason to own more than one bottle isn't heat. It's flavour. A gentle oil disappears into a dish and a pungent one argues with it, and which you reach for depends on what you're cooking, not on what the label gives you permission to do.
One olive variety, picked and milled on its own. Most olive oil, including very good olive oil, is a blend. A monovarietal is the cultivar's own voice, the way a single-vineyard wine is.
Frantoio is the more vegetal of the two: artichoke and rocket. Leccio del Corno is the more pungent, with a chili-pepper burn and a longer finish. If you want one bottle for soups and greens, this is it.
The 250 is the right first bottle and the right gift. The 500 works out 36% cheaper per millilitre, and is the one to buy once you know you like it.
Q1 2027. Join the notify list and you'll hear the day it clears. The first allocation is small and goes to that list first.
Il Trebbio is a Medici castle turned into the first Renaissance villa, a UNESCO World Heritage site in the Mugello hills twenty kilometres north of Florence. The Corsini family, whose history in Tuscany runs back more than 900 years, are its custodians today.
The olive grove is the new part. Clemente Corsini planted the first 10,000 trees in 2015 and another 20,000 between 2017 and 2019. Today there are around 30,000 trees across more than fifteen Tuscan varieties, farmed on biodynamic principles and certified biodynamic in Italy by AgriBioDinamica.
Among them the family found a variety nobody had catalogued. Italy's National Research Council confirmed it as endemic to this valley, and they named it Dianora del Trebbio, after their daughter.
Estate Il Trebbio, Scarperia e San Piero (FI)
Family Clemente, Gabriella, Lodovico, Niccolò & Dianora Corsini
Grove 70 hectares, around 30,000 trees, 15+ Tuscan varieties
Planted 2015, then 2017 to 2019; trees 6 to 10 years old
Method Biodynamic, fully traceable, one tank per variety
Certified by AgriBioDinamica (biodynamic)
Olive oil is becoming the bottle you bring to dinner Why monovarietals matter, how to taste one, and what to do with a bottle that costs as much as a decent Chianti. Read the guide →
Trebbio · Il Trebbio estate, Mugello · Tuscany
The variety most people mean when they say “Tuscan olive oil,” grown on its own and milled on its own. It tastes of artichoke, tomato leaf and rocket, with a black-pepper lift and a bitterness that means it.
668 mg/kg polyphenols
One variety
One estate
Hand-picked
October 2026 harvest
Cold pressed, under 27°C
Arriving Q1 2027. We're bringing in a limited first allocation. Join the list and you'll hear before it goes on general sale: one email, no newsletter. Notify me when it lands
Imported direct from the estate · Ships from Nashville
Harvest Oct 2026 early, hand-picked
Altitude 400 m above sea level
Free acidity 0.22% the limit is 0.80%
Peroxides 4.1 the limit is 20
Soil: silt 61%, clay 25%, sand 14%. Seventy hectares of traditional and modern groves on the hills north of Florence. Pressed cold, micro-filtered immediately, then held in stainless steel under inert gas at controlled temperature, one tank per variety, which is what makes a true monovarietal possible.
Fruity, bitter and pungent are what a professional panel scores. Herbaceous and nutty are the two that tell you what it tastes of. On Frantoio, the vegetal notes get there before anything else.
Fruity ●●●●○ Intense, but the artichoke arrives first.
Herbaceous ●●●●● The most vegetal oil in the range. Artichoke and rocket dominate and linger.
Nutty ●○○○○ Almost none. Where the others go nutty, this one goes green and bitter.
Bitter ●●●●○ Decisive and well-pronounced. The Tuscan signature.
Pungent ●●●●○ Lively and persistent, felt in the throat rather than on the tongue.
Four oils from one grove: the estate blend first, then the three single varieties from gentlest to boldest. This is the vegetal one.
Oil Peppery-Intense Blend 100% Leccino 100% Frantoio 100% Leccio del Corno
Fruity ●●●●○ ●●●○○ ●●●●○ ●●●●●
Herbaceous ●●●●○ ●●●●○ ●●●●● ●●●●○
Nutty ●●●○○ ●●●●○ ●○○○○ ●●●○○
Bitter ●●●●○ ●●○○○ ●●●●○ ●●●●○
Pungent ●●●●○ ●●○○○ ●●●●○ ●●●●●
Polyphenols 609 mg/kg 490 mg/kg 668 mg/kg 754 mg/kg
Character Bold & complete Delicate & fruity Vigorous & intense Bold & complex
NYIOOC 2026: GoldThe New York International Olive Oil Competition, judged blind by an international panel.
Rassegna Nazionale degli Oli Monovarietali 2025: 7.7 pointsItaly's national review of single-variety oils.
Gambero Rosso, Oli d'Italia 2027: Olivicoltore dell'annoOlive Grower of the Year. An award for the grove rather than for this bottle.
And for the estateLos Angeles golds, ten honours at JOOP Tokyo, 90 points in Flos Olei and a place in Der Feinschmecker's Top 100.
Ribollita and bean soupsThe Tuscan answer. A peppery oil is the seasoning, not the fat.
BruschettaGood bread, rubbed garlic, salt. Nothing else to hide behind.
Cavolo nero and steamed greensBitter oil on bitter greens is not a clash. It's the point.
Pecorino, bread and a glass of redThe simplest case for spending this much on oil.
The idea that good olive oil is only for drizzling is a marketing invention, and a recent one. Italians have cooked in extra virgin olive oil for as long as there has been extra virgin olive oil. The number that matters is the smoke point, around 375°F for an oil like this, and very little of what happens in a home kitchen goes above it. Sauté it, roast with it, fry in it, finish with it. What you shouldn't do is run an empty pan up to 500°F and then blame the oil.
Heated, it also holds up better than most of what's in the cupboard. A 2018 study took ten common cooking oils, ran them from room temperature to 240°C and then held them at 180°C for six hours, longer and hotter than any home roast. Extra virgin olive oil came out the most stable of the lot, ahead of canola, grapeseed and rice bran. What protects it isn't the smoke point; it's the fat profile and the oil's own antioxidants.
So the reason to own more than one bottle isn't heat. It's flavour. A gentle oil disappears into a dish and a pungent one argues with it, and which you reach for depends on what you're cooking, not on what the label gives you permission to do.
One olive variety, picked and milled on its own. Most olive oil, including very good olive oil, is a blend. A monovarietal is the cultivar's own voice, the way a single-vineyard wine is.
Frantoio is the more vegetal of the two: artichoke and rocket. Leccio del Corno is the more pungent, with a chili-pepper burn and a longer finish. If you want one bottle for soups and greens, this is it.
The 250 is the right first bottle and the right gift. The 500 works out 36% cheaper per millilitre, and is the one to buy once you know you like it.
Q1 2027. Join the notify list and you'll hear the day it clears. The first allocation is small and goes to that list first.
Il Trebbio is a Medici castle turned into the first Renaissance villa, a UNESCO World Heritage site in the Mugello hills twenty kilometres north of Florence. The Corsini family, whose history in Tuscany runs back more than 900 years, are its custodians today.
The olive grove is the new part. Clemente Corsini planted the first 10,000 trees in 2015 and another 20,000 between 2017 and 2019. Today there are around 30,000 trees across more than fifteen Tuscan varieties, farmed on biodynamic principles and certified biodynamic in Italy by AgriBioDinamica.
Among them the family found a variety nobody had catalogued. Italy's National Research Council confirmed it as endemic to this valley, and they named it Dianora del Trebbio, after their daughter.
Estate Il Trebbio, Scarperia e San Piero (FI)
Family Clemente, Gabriella, Lodovico, Niccolò & Dianora Corsini
Grove 70 hectares, around 30,000 trees, 15+ Tuscan varieties
Planted 2015, then 2017 to 2019; trees 6 to 10 years old
Method Biodynamic, fully traceable, one tank per variety
Certified by AgriBioDinamica (biodynamic)
Olive oil is becoming the bottle you bring to dinner Why monovarietals matter, how to taste one, and what to do with a bottle that costs as much as a decent Chianti. Read the guide →
